Ingredients

1 tbsp oil

1/2 tbsp cumin seeds

3/4 cup onion, chopped fine

5 garlic cloves, chopped fine

Spices: 1/2 tbsp salt, 1/4 tsp turmeric powder, 1/8 tsp asafoetida powder, 1/4 tsp cardamom powder, 1/4 tsp cinnamon powder, 1/4 tsp clove powder, 1 tsp red pepper powder, 1 tbsp coriander-cumin powder

1 cup tomatoes, chopped into medium size pieces (I use 1/2 can of crushed tomato as a shortcut sometimes)

1″ piece of ginger, grated

2 cups edamame

1/2 tsp salt

1/4 cup water

1/4 cup coriander, chopped

Directions

(Note: I used a heavy bottomed pot- NOT a non-stick pot)

1.  Fry the cumin in the oil on med-high heat until it turns very light brown (~1-2 min).  Add the onions and garlic and saute till light brown (~5-8 min).

2.  Add all the spices and fry for another 1 minute.

3.  Add the tomatoes and cook on med heat until the tomatoes start to fall apart and become like gravy (~10 min).

4.  Add the ginger, edamame, salt, and water.  Simmer till almost dry on low heat (~10 min).

5.  Top with coriander and serve hot with rice or (naan, roti, etc.) of your choice!