Indian Peas & Green Beans

Even though there are not many ingredients here – especially for an Indian dish – the flavors are incredible.  We’ve adapted this recipe to vegan standards based on one presented in our friend Pat Chapman’s 2007 India:  Food & Cooking.  The most important ingredient here – besides the fresh peas and green beans – is the ajowan seed.  This looks a bit like tiny cumin seed, but the flavor is more like thyme. You really can’t substitute it for anything else.  Thankfully, it is something that you can find at any Indian grocery, or can order on-line at any number of places. 

1 pound fresh peas, blanched and drained
1 pound green beans, cut into 1” lengths, and blanched
¼ cup canola oil
1 teaspoon ajowan seed
1 medium onion, cut into ½” dice
2 tablespoons mango chutney, finely chopped
salt to taste

Blanch the peas and beans in boiling water until just tender.  Drain.

Heat oil in a heavy pan over medium heat.  When hot, add in the ajowan seed and briskly stir-fry for 30 seconds.  Add in the diced onion and saute for 10-15 minutes until the onion is caramelized.  Stir in the chutney, blanched peas and beans.  Season with salt, and heat until warmed through.

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