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Title: Spicy Green Beans (Masaledar Sem)
Categories: Indian Ethnic Side Spicy
Yield: 6 Servings

1 1/2lbFresh green beans
10 Whole cloves garlic
5tbVegetable oil
1 Dried hot red chili
1 1/4tsSalt
1tsGround roasted cumin
1 In cube peeled chopped ginge
1 1/2cWater
2tsWhole cumin seeds
2tsGround coriander
3tbLemon juice

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.