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shelled edamame stir fry

edamame palya | edamame usli | no onion no garlic recipe | vegan recipe | soyabeans palya

Edamame or shelled edamame palya is very easy to make a healthy and delicious dish, it can be for breakfast, lunch or evening snack! 

Shelled edamame, the young soybeans harvested before they mature, offer huge health benefits that make them a valuable addition to any diet. Packed with plant-based protein, they serve as an excellent source of essential amino acids, particularly beneficial for vegetarians and vegans seeking alternative protein sources. Beyond protein, edamame is a nutrient powerhouse, boasting high levels of fiber, folate, vitamin K, manganese, and iron. This nutritional profile contributes to various aspects of well-being, including heart health, blood sugar regulation, and weight management. With its low saturated fat content and cholesterol-lowering properties, edamame supports cardiovascular health. Additionally, its fiber and protein content aids in stabilizing blood sugar levels and promoting feelings of fullness, making it a valuable component of a balanced diet, particularly for individuals managing diabetes or striving for weight loss. Moreover, edamame’s abundance of calcium and vitamin K strengthens bones, and its antioxidant properties help combat cellular damage and reduce the risk of chronic diseases. Not only does edamame support physical health, but its fiber content also promotes digestive health by maintaining regular bowel movements and fostering a healthy gut microbiota. Incorporating shelled edamame into meals offers both delicious flavors and a wealth of nutritional benefits, contributing to overall vitality and longevity


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  1. Begin by washing the edamame thoroughly.
  2. Place the washed edamame in a pressure cooker along with 1/2 tsp of salt, turmeric powder, and a cup of water. Cook over medium heat.
  3. Turn off the heat after two whistles.
  4. For the seasoning, heat oil in a pan over medium heat.
  5. Once the oil is hot, add asafoetida and mustard seeds to the pan.
  6. When the mustard seeds start to pop, add green chilies and fry for a few seconds.
  7. Next, add curry leaves and the cooked edamame (after draining any excess water).
  8. Sprinkle another 1/4 tsp of salt, or adjust to taste, and mix well.
  9. If there's excess water in the pan, increase the heat to high and allow it to evaporate.
  10. Once the extra water has evaporated, reduce the heat to low and add coconut and coriander leaves. Mix thoroughly.
  11. Turn off the heat, squeeze some lemon juice over the mixture, and give it a final mix.
  12. Edamame palya is ready to eat! You can enjoy this as it is or with rice, rasam, sambar.