1 1/2 lb fresh green beans 1 ea Dried hot red chili
1 ea In cube peeled chopped ginge 2 ts ground coriander
10 ea Whole cloves garlic 1 1/4 ts salt
1 1/2 c water 3 tb lemon juice
5 tb vegetable oil 1 ts ground roasted cumin
2 ts whole cumin seeds
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.
