Zucchini and Lima Beans

Two misadventures result in a culinary delight! The first one was no fault of mine. Instead of planting my favorite Blue Lake pole beans, I inadvertently bought three lima bean seedlings, a vegetable I loathe. They then have multiplied into a huge swath of green. The trick is to find those beans, camouflaged so well. Having reaped a considerable harvest I have to find  a suitable option. These were Mum's cherished veggies, though my childhood memories of tough, leathery beans still holds strong. 

The second  misfortune is another overlooked vegetable.....zucchini. If you've ever grown them, then you know how easy it is to find a baseball bat sized  gourd hidden under spiny leaves. This is in spite of searching for them everyday! The big one is still good, no seeds, fleshy and tender. 

Marry the two misfits and what do you get? A mélange of soft flavors, lightly spiced so the stars shine though.

ZUCCHINI WITH LIMA BEANS

Serves 4

1 large Zucchini

1 cup shelled Lima Beans

2 tablespoons Ghee

1/2 teaspoon Cumin seeds

1/2 teaspoon Turmeric powder

1/2 teaspoon Chile Powder

1/2 teaspoon Kosher Salt

1 cup grated fresh Coconut

1 green Chile, minced fine

1/4 teaspoon Garam masala

1/4 cup chopped Cilantro

Trim and cut zucchini into 1/2 inch chunks.

Heat ghee in a saucepan. 

When it is hot drop cumin seeds in. Let them color a little. 

Add chopped zucchini and lima beans into ghee. Stir. 

Sprinkle turmeric, chile powder and salt over veggies. Stir well. 

Pour about 3/4 cup water into the saucepan. 

Cover and cook for 8-10 minutes.

Put coconut, minced chile, garam masala and cilantro in a bowl.  Mix well.

Uncover the saucepan. Raise the flame and dry up any residual liquid in the pan. 

Add the coconut mixture to veggies. Saute for a minute.

Serve hot. 

The delicate flavor of lima beans banishes those ghastly memories and one of my Mum's favorites graces our table with pleasure.

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