Mythili’s Edamame With Coconut, Cumin and Chili
I love recipes that get me thinking of flavor combinations I’ve never tried. Turns out coconut, cumin and ginger go great together. Edamame are so healthy and snack-licious that it’s always great to have new ways to prepare them. And I think these flavors would be very nice on, say, green beans, too. I see lots of opportunity to play with the flavors to suit your taste (and that of your young ones). If your kids are sensitive to bold flavors you could certainly go light on the cumin and omit the chili altogether. I know my husband would love this loaded up with chili.
Many, many thanks to Sapna and her mom Mythili for sharing some home-cooking love with this recipe. It’s quite special to cook a recipe direct from someone’s mom vs. out of a cookbook. As I was making these for my family, I got to thinking about the many different forms that comfort food can take. My most cherished childhood food memories include everything from fried rice, to jook, steamed fish, christmas toffee, and blackberry pie. I can’t wait to teach my son all these…. and maybe one day, once he’s through this frustratingly picky phase, he’ll actually love them as much as I do!
Mythili’s Edamame with Cumin & Coconut
Simran suggests trying this as a side dish to curry.
- Shelled Edamame (1 cup)
- Grated Coconut (About 2 TBL)
- Jeera (Cumin Seeds, to taste)
- 1 Minced Green Chili (optional)
- Minced Onion (optional)
- Small Piece of Grated Ginger
- Squeeze of Lemon Juice
- Add 1 spoon of butter or olive oil to pan.
- Saute cumin seed (all I had was gound, seeds would be better!) and minced chili for one minute. Add minced onion and saute three minutes.
- Add edamame and saute five minutes.
- Add grated coconut and fry one minute before taking the pan off the heat.
- Off heat, season with salt to taste and a squeeze of lemon juice.