Edamame Sabzi

• 24 oz frozen edamame
• 2 cups black eggplant
• 2 cups fresh cilantro
• 2 serrano peppers
• ½ lemon
• 2 teaspoons salt
• ¼ teaspoon turmeric powder
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• Pinch asafoetida
• 4 tablespoons oil
• ¼ cup water

Instructions

1. 1.Heat oil in pressure cooker on medium heat. Add mustard seeds, then cumin seeds until they pop.
2. 2.Add cilantro, serrano peppers, and asafoetida. Cook for 1-2 minutes to bloom the cilantro and release its oils.
3. 3.Add eggplant cubes and stir well. Cook for 2-3 minutes, adding more oil if dry.
4. 4.Add edamame, salt, and turmeric. Stir to combine and add water.
5. 5.Cover and pressure cook until first whistle, then turn off heat. Natural release for 5 minutes.
6. 6.Open and evaporate excess water on medium heat for a few minutes.
7. 7.Finish with lemon zest and juice. Garnish with fresh cilantro if desired.