Title: Masaledar Sem (Spicy Green Beans)
Categories: Indian
Yield: 6 Servings
1 1/2 lb Fresh green beans
10 cl Garlic
5 tb Vegetable oil
1 Dried hot red chili
1 1/4 ts Salt
1 ts Cumin seeds; roasted, ground
1 Ginger thumb (1");
- peeled, chopped
1 1/2 c Water
2 ts Cumin seeds
2 ts Ground coriander
3 tb Lemon juice
Trim the green beans and cut them crosswise at 1/4" 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 to 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 reduce away all of the
liquid, stirring the beans gently as you do so.
