Directions

• Dice the tomatoes and onions.
• Soak the shiitake mushrooms in water for about an hour before cooking.
• Defrost the edamame as well.
• Pour oil to a hot pot. Once the oil turns hot, add 1 small tsp cumin seeds. 
• Soon cumin seeds will sizzle and splutter, then add 1 cup fine chopped onions. 
  On a medium heat, fry the onions stirring often until golden. 
• Reduce the heat. Next add 1 tsp ginger paste.
• Mix and fry well.
• Add chopped tomatoes. On a medium flame fry until the tomatoes turn mushy.
  
• Add shichimi powder a little,garam masala , coriander powder, turmeric powder.
• Sauté onion tomato masala until you see traces of oil separate from the mixture.
• Add Edamame and Shiitake mushrooms. 
• Sauté on a medium flame for 4 to 5 mins until you begin to smell the mushrooms.
• Cover and cook on a low flame until the mushrooms are done to your liking.
• Stir well and sauté for a minute on a slightly high heat. Taste test and adjust salt at this stage.