Edamame Sindhi Style Gravy
A Sindhi-style soybean curry in a spiced onion-tomato gravy, finished by whisking with the traditional wooden Mandhiyaro. Serves well with white steamed rice, rotis or bread. (Source: SindhiRasoi.com)
Ingredients
| 1 cup | 240 ml | soybean (soaked) |
| 2 | onions | |
| 2 | tomatoes | |
| 2-3 | green chillies (as per taste) | |
| 1 inch piece | ginger, finely chopped | |
| — | salt | |
| 1/4 tsp | 1.3 ml | turmeric powder |
| 1 tsp | 5 ml | coriander powder |
| 1/2 tsp | 2.5 ml | garam masala powder |
| 1 tbsp | 15 ml | oil (or less) |
Instructions
- Pick, rinse several times with water and soak soybean in water for 6-8 hours.
- Later discard the water if it is frothy and rinse 1-2 times again.
- Pressure cook soybean with double the quantity of water and some salt, for 5-6 whistles, or lower the flame after first whistle (the pressure released for once) and cook for 10 minutes. Empty the pressure cooker, reserving the liquid in which beans were boiled.
- Now using the same pressure cooker add 1 tbsp of oil and add chopped onions. Cook on medium flame till light golden colour.
- Add chopped tomatoes, finely chopped ginger, green chillies, turmeric powder, coriander powder and garam masala powder.
- Cook till tomato gets soft, then add about 1-1/4 cup of water and close the lid of pressure cooker and wait for 3 whistles.
- Put off the gas and let the pressure subside.
- Open the lid of cooker, whisk the mixture properly with the wooden whisk (Mandhiyaro).
- Add cooked beans, adjust salt and mix properly. Add the reserved liquid and again close the lid and wait for 2-4 whistles or until done.
- Adjust the consistency of gravy and serve it garnished with coriander leaves.
This curry goes well with white steamed rice, rotis, bread etc.