Name: Edamame Mor Kuzhambhu (Okra and Pumpkin in an Edamame-Yogurt Stew)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Indian
Ingredients: 2 tbsp. tuvar dal; 2 tsp. coriander seeds; 1 tsp. cumin seeds; 1 tsp. raw rice; 3 green chilis, chopped into small pieces; 2 inches ginger, roughly chopped; 10-12 curry leaves, roughly torn; 1 cup frozen edamame; 2 tbsp. ghee/butter; 1/2 tsp. mustard seeds; 2 dried red chilis; 1 tsp. asafoetida; 1/2 tsp. ground turmeric; 1 cup okra, chopped into 4-5 cm. long fingers; 1 cup white pumpkin, cut into 3-4 cm. cubes; 1 cup yogurt; 1 1/2– 2 cups water; Salt to taste (approximately 1 tsp.)

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It might take lots of cajoling and quid pro quo deals to get a 4-year old to eat baby carrots and steamed broccoli. But boil some edamame and lightly season with salt and suddenly it’s easier to break through the veggie wall of resistance. It has a buttery, slight sweet yet nutty flavor that kids find super pleasing.

It’s not just the toddlers. A casual Friday night will find me noshing on these green pods while sipping a glass of wine with girlfriends while on hectic Mondays, it takes but a few moments to toss some pasta with edamame pesto.

These beans are not just robust in flavor, they are protein powerhouses. On days when coconuts supplies are low or I want an extra boost of proteins in our diet, I make this dish, substituting out the coconut for 1 cup boiled edamame. You’ll be surprised how combining edamame with yogurt, curry leaves and white pumpkin not only mimics the sweet, nutty flavor of grated coconuts, it also feels organic and natural.

Of course, the venerable coconut is no stranger to nutrients either, containing rich amounts of various vitamins and minerals. So if you have plentiful supply of grated coconuts and find it blasphemous to substitute it out completely, combine 1/4 cup coconut with 3/4 cup boiled edamame. It’s a coco-mame world that by joining two different traditions will bring you the best of both, nutrient and flavorwise.

Edamame Mor Kuzhambhu (Okra and Pumpkin in an Edamame-Yogurt Stew)

Author: priya’s mashups
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
Yield: 6 1x
Diet: Vegetarian

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Description

A nutritious stew where okra and pumpkin are tossed in Indian spices and then simmered in an edamame-yogurt curry base.

Scale

Ingredients

2 tbsp. tuvar dal

2 tsp. coriander seeds

1 tsp. cumin seeds

1 tsp. raw rice

3 green chilis, chopped into small pieces

2 inches ginger, roughly chopped

10–12 curry leaves, roughly torn

1 cup frozen edamame

2 tbsp. ghee/butter

1/2 tsp. mustard seeds

2 dried red chilis

1 tsp. asafoetida

1/2 tsp. ground turmeric

1 cup okra, chopped into 4–5 cm. long fingers

1 cup white pumpkin, cut into 3–4 cm. cubes

1 cup yogurt

1 1/2— 2 cups water

Salt to taste (approximately 1 tsp.)

Instructions

Making the Base

Soak 2 tbsp. tuvar dal, 2 tsp. coriander seeds, 1 tsp. each of cumin seeds and raw rice in 1/2 cup water for 15 mins. Set aside.
Cook 1 cup frozen edamame in boiling water for 6-7 mins. Set aside.
Assemble rest of ingredients for paste: 1/2 tsp. asafoetida, 3 green chilis (fine diced), 2 inch ginger (roughly chopped) and 10-12 curry leaves.
Blend all the ingredients from Steps. 1, 2 and 3.
Whisk the edamame paste with 1 cup yogurt. Set aside

Cooking the Veggies:

Heat 2 tbsp. ghee/butter in a deep bottomed pan on med. for 2 mins. Add 1/2 tsp. mustard seeds and 2 dried red chilis. Roast for 2-3 mins. till the mustard seeds pop.
Add 1/2 tsp. asafoetida and saute for 30 secs.
Slide in the veggies: 1 cup each of okra and white pumpkin. Cook for 3-4 mins till they soften.
Turn the heat up to high, add 1/2 tsp. salt and 1/2 tsp. turmeric. Cook for 5-6 mins. Stir frequently to evenly distribute the seasonings and prevent excessive browning.
At the end of 8-10 mins. (Steps 3 and 4), the veggies should be soft but still slightly al dente. You should be able to reluctantly cut through a pumpkin piece with a fork.

Putting Together the Mor Kuzhambu:

Pour the edamame-yogurt mixture onto the veggies along with 1/2 cup water, cover and cook on low/med.-low for 10-15 mins. until the kuzhambhu starts bubbling. It’s important that the heat be on low. Turning up the heat will cause the yogurt to split.
Depending on how thick you want the kuzhambhu, add 1/4 to 1/2 cup water.
Taste and adjust seasoning, adding approximately 1/2 tsp. salt.
Turn off the stove. Nutritious Edamame-Mor Kuzhambhu is ready!

Category: Dinner
Cuisine: Indian