Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Fresh green beans 1 Dried hot red chili
1 In cube peeled chopped ginge 2 ts Ground coriander
10 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.

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