Eggplant And Edamame

• 1 medium eggplant, washed
• 1 cup edamame or 1 cup soybeans
• 1/3 cup onion, chopped
• 1 garlic clove, minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon goda masala
• 1/2 teaspoon sugar
• 1/2 teaspoon turmeric powder
• 2 tablespoons oil (I use olive oil, recommendable)
• 1 1/2 teaspoons mustard seeds
• 1 pinch asafoetida powder (optional)
• 1/3 cup boiling water
• salt, to taste

1. Peel the eggplant and dice. If it is large, cover eggplant dices with salt and let rest for 20 minutes, then rinse well.
2. In a medium saucepan, heat the oil. Add onion, garlic, mustard seeds, turmeric, salt and asafoetida. Stir until the onion starts browning and seeds pop.
3. Add diced eggplant and edamame. Stir well and make sure they are coated with all the spices.
4. Add cumin powder, coriander powder, goda masala and sugar.
5. Stir in water and cover.
6. Cook for 10-15 minutes,or until eggplant is tender, stirring ocassionally.

edamame, onion, garlic, cumin powder, coriander powder, goda masala, sugar, turmeric powder, oil, mustard seeds, asafoetida powder, boiling water, salt

Taken from www.food.com/recipe/eggplant-and-edamame-431942 (may not work)