Title: Spicy Green Beans (Masaledar Sem)
Categories: Indian Ethnic Side Spicy
Yield: 6 Servings
| 1 1/2 | lb | Fresh green beans |
| 10 | | Whole cloves garlic |
| 5 | tb | Vegetable oil |
| 1 | | Dried hot red chili |
| 1 1/4 | ts | Salt |
| 1 | ts | Ground roasted cumin |
| 1 | | In cube peeled chopped ginge |
| 1 1/2 | c | Water |
| 2 | ts | Whole cumin seeds |
| 2 | ts | Ground coriander |
| 3 | tb | Lemon 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.