Edamame in Spicy Chat Masala

This is my entry for Nurpur's One Hot Stove's A-Z of Indian Vegetables. This week it is X=a vegetable which you have not cooked before.

Although I have cooked with soya beans before, I have never cooked them in their pods. Edemame is often served as a starter in Japanese restaurants. Usually just with salt. The addition of chat masala give it an extra bite, which makes them absolutely addictive. And they are much healther than munching on crisps / chips or tortilla chips.

Edamame are another superfood, they are full of protein, low in fat and the richest source of isoflavones




1 lb pack of fresh or frozen edemame
2 tspn chat masala
salt to taste

Method
Boil or steam the edemame for 10 minutes (or according to instructions on pack), they should be crisp on the outside and tender inside. Drain, rinse with cold water to stop cooking and sprinkle with chat masala, mix and serve as an apppetiser with white wine such as New Zealand Sauvignon Blanc, or dry Riesling from Australia, Alsace or Germany.

Eat the beans out of the pods directly into your mouth, the flavour from the chat masala and salt will combine with the taste of the beans. Yum!