Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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