Ingredients
- 10 garlic (whole cloves)
- 1 in cube ginge (peeled chopped)
- 1 chili (dried hot red)
- 1 1/2 lb green beans (fresh)
- 1 1/2 c water
- 5 tb vegetable oil
- 3 tb lemon juice
- 2 ts cumin seeds (whole)
- 2 ts coriander (ground)
- 1 1/4 ts salt
- 1 ts cumin (ground roasted)
Trim the green beans and cut them crosswise at 1/4 in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so.