Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Fresh green beans 1 ea Dried hot red chili
1 ea In cube peeled chopped ginge 2 t Ground coriander
10 ea Whole cloves garlic 1 1/4 t Salt
1 1/2 c Water 3 T Lemon juice
5 T Vegetable oil 1 t Ground roasted cumin
2 t 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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