Green Beans and Corn with Toasted Sesame Seeds

Green Beans and Corn always makes for a flavourful combination, be it in a bake or a typically Indian style vegetable (sabzi). I make this combination a lot in late summer when fresh green beans and corn are both aplenty in the farmers' markets. At this time the beans are so tender, you barely need to cook them, just a gently fry is good enough. And the corn is wonderfully sweet and available literally at every street corner along with tomatoes and huge juicy watermelons!!

Can you tell I am tired of the winter! Today is the first day of spring and we are under mountains of snow and a wind chill of -15F!! I almost feel we are in November when everything turns white just after the first big snow storm of the season!! I kid you not, we are seeing cardinals, sleepy sparrows, and even sand hill cranes, but there is no sign of the first tulips or daffodils. Oh well, the bird sightings are a treat and I guess we can hope for good water levels in the lakes and a great harvest come summer and autumn :)

Ingredients:
2 cups green beans, chopped
1/2 cup sweet corn kernels
11/2 tbsp gingelly oil
1 green chili
2 tbsp til (sesame seeds)
Salt to taste
7-8 curry leaves
1/2 tsp rai (mustard seeds)
1/8 tsp hing (asafoetida)

Method:

1. Heat the oil in a large frying pan. Add the mustard seeds, once thy begin to pop, reduce the heat and add the asafoetida.
2. Next add the green chilies, sesame seeds, and curry leaves and fry for a minute.
3. Now add the chopped green beans and corn. Stir to ensure the vegetables are coated with oil and spices. Cover and cook for 7 minutes.
4. Sprinkle with salt, stir, and cook another 3 minutes.
5. Turn off the heat. Leave covered for another minute.

Good to Know

• This vegetable cooks very quickly. However this depends somewhat on the freshness of the beans. If the beans are very fresh and tender, there is no need to cover them when cooking. Just stir occasionally and cook as per the recipe.
• I like to add the sesame seeds seeds, this allows them to pick up the flavour of the spices as the vegetable cooks.
• For some variation to taste, add 1 tbsp grated ginger in Step 2 of the recipe.

Vegan Recipe

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