Blanch the Beans

1. Bring a large pot of salted water to a boil.
2. Add the trimmed yellow beans and blanch for 2–3 minutes, until bright and just tender.
3. Drain and immediately cool under cold running water to stop the cooking.
4. Drain well and set aside.

Build the Spiced Crumbs

1. Melt about half your butter in a large skillet over medium heat.
2. Add the breadcrumbs and toast them thoroughly in butter.
3. Add the diced onion and cook for 2–3 minutes until softened.
4. Add garlic, and more butter. Cook about 1 minute until soft.
5. Add the turmeric and garam masala and stir into the buttery breadcrumbs
6. Cook for about 30 seconds, just until the spices become fragrant.
7. Continue cooking, stirring frequently, until the crumbs are golden and toasted.

Add the Vegetables

1. Add the blanched yellow beans, fresh corn and sun-dried tomatoes to the skillet.
2. Add another cube of butter, toss everything together until the vegetables are coated with the spiced crumbs.
3. Season with salt and freshly ground black pepper.
4. Cook for 2–3 minutes, just until everything is hot and the corn is tender-crisp.
5. Finish with fresh cilantro and toasted sesame seeds. Serve immediately.