These are soft, moist, melt-in-your-mouth vegetarian kebabs made using edamame and cilantro. And they are very healthy and nourishing to boot.
Whole immature soybeans. I have been making stir-fries, often adding edamame to my afternoon salads. Edamame, which is the immature soybean, makes for an excellent low-calorie snack option.
Traditionally eaten in Asia, edamame is gaining popularity in Western countries, where it is typically eaten as a snack. It is green and differs in color from regular soybeans, which are typically brown. They are high in protein and do not raise blood sugar.
I have combined the edamame with fresh cilantro purely for the love of cilantro and the aroma associated with the fresh herb. Cilantro, or coriander leaf, is one of my favorite herbs. It is added as a garnish in almost all Indian curries and rice/ biryani dishes. The combination is truly flavorful. The absence of any potato/ oats/breadcrumbs in the kebabs helps retain the moisture and delicious.
They are perfect with chai any time of the day and really good with your evening drinks.
Makes 6 medium kebabs.
Prep time: 20 minutes
Cooking time: 15 minutes
- 1.5 cups frozen edamame
- 1/2 tsp cumin seeds
- 1/4 tsp fennel seeds
- 1 tsp grated ginger
- 2-3 green chilies
- 1 tsp chili powder/ paprika
- 1/4 tsp black pepper powder
- 1/4 tsp chaat masala (optional)
- 1/2 tsp lime juice
- 2 cups chopped cilantro leaves
- 4 tbsp oil
- Salt to taste
- Thaw the edamame, blanch them all in salted water, drain and keep them aside. In a pan, heat 1 tsp oil, add 1/2 tsp cumin seeds & 1/4 tsp fennel seeds.
- Add 1 tsp grated ginger & 2-3 chopped green chilies (feel free to adjust), sauté for a minute, and add the edamame. Toss these well & add 1 tsp chili powder/ paprika & salt to taste.
- Give this a good mix & stir for 2-3 minutes until no moisture remains. Remove from flame & mix in 1/4 tsp black pepper powder, 1/4 tsp chaat masala (optional), and 1/2 tsp lime juice. Keep aside.
- Once cool, in a food processor, add 2 cups of chopped (and well dried) fresh cilantro leaves to this mixture. Blitz until well combined.
- Remove this mixture to a plate and gently knead this mixture.
- I did not add any boiled potato/ bread crumbs/ powdered oats to bind since they came together pretty well. Feel free to add some mashed, boiled potato, or bread crumbs.
- Rub some oil on your palms and shape this mixture into equal portion kebabs. Make 6 medium-sized kebabs.
- Heat a cast iron skillet/pan and add 2 tbsp oil of your choice. Cook the kebabs over medium heat on both sides until you get a golden sear. They will be soft, so handle them with care. Once cooked, remove and serve hot with a chutney/sauce/dip of your choice.
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Also check out Spicy Cilantro Ginger Eggplant Saute