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