Name: Bombay Delight - Wimbledons Green Soyabean Tarkari Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups fresh green soybeans (edamame) or green soyabeans, shelled; 1 cup medium onion, finely chopped; 1 cup ripe tomato, finely chopped; 1 tbs fresh ginger, grated; 1 piece green chilli, finely sliced (adjust to taste); 2 tbs fresh cilantro (coriander leaves), chopped; 2 tbs vegetable oil or mustard oil; 1 tsp cumin seeds (jeera); 1 tsp turmeric powder (haldi); 1 tsp coriander powder; 1 tsp red chili powder (optional, for heat); 0.5 tsp garam masala; 1 tsp salt; 0.25 tsp black pepper, freshly ground; 0.25 cups water (for simmering); 1 tbs fresh lemon juice

Method

Prep

Prepare soybeans

If using fresh green soybeans in pods (edamame), shell them to yield approximately 2 cups shelled beans. If using frozen shelled soybeans, thaw and rinse briefly. Pat dry.

Finely chop the onion and tomato, grate the ginger, slice the green chilli thinly, and chop cilantro. Measure spices and water.

Cooking

Temper spices

Heat a heavy skillet or kadhai over medium heat. Add the oil and let it warm until shimmering but not smoking. Add cumin seeds and let them sizzle for about 15–20 seconds until aromatic.

Sauté aromatics

Add the chopped onion to the pan. Sauté on medium heat for 6–8 minutes, stirring occasionally, until the onion is soft and beginning to brown at the edges. Add the grated ginger and sliced green chilli; cook 1 minute more until fragrant.

Add tomatoes and spices

Add the chopped tomato, turmeric, coriander powder, red chili powder (if using), and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the tomato breaks down and oil starts to separate from the masala.

Cook soybeans

Add the shelled green soybeans to the pan and stir well to coat with the onion-tomato-spice mixture. Pour in 1/4 cup water, lower the heat to medium-low, cover the pan, and simmer for 8–10 minutes, stirring once or twice, until the soybeans are tender but still have a slight bite. If the mixture looks dry, add up to 2–3 tbsp more water as needed.

Season and finish

Remove the lid, increase heat to medium-high for 1–2 minutes to evaporate excess moisture if necessary. Stir in garam masala, black pepper, and the remaining 3/4 tsp salt (adjust to taste). Cook another 1 minute. Turn off the heat and stir in lemon juice and chopped cilantro.

Taste and adjust seasoning — add more salt, lemon, or green chilli if desired. The final texture should be a lightly sauced, sautéed vegetable with distinct pieces of soybean.

To serve

Transfer to a serving bowl. Garnish with a few cilantro leaves and (optional) a light drizzle of oil or a wedge of lemon. Serve hot as a side (S) with rice, roti, or as part of a Nepali/Indian meal.