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Peel the eggplant and dice. If it is large, cover eggplant dices with salt and let rest for 20 minutes, then rinse well. 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. Add diced eggplant and edamame. Stir well and make sure they are coated with all the spices. Add cumin powder, coriander powder, goda masala and sugar. Stir in water and cover. Cook for 10-15 minutes,or until eggplant is tender, stirring ocassionally.
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish