Ingredients
1 1/2 lb. Green beans
(Trim the ends and then cut the beans in half crosswise.)
1 1/2" long and Fresh
ginger (Peel and chop coarsely.) 1" thick piece
10 cloves Garlic peeled
1 cup Water
4 tblsp Vegetable oil
3 tsp Whole cumin seeds
2 tsp Ground coriander
seeds
2 medium Tomatoes, peeled
(put tomatoes in very hot water for a few seconds, peel off the skin and finely
chop).
to taste Salt
Freshly ground pepper
3
tblsp Lemon juice (or to taste)
Method
Put ginger and garlic into
a food processor and add 1/2 cup water. Blend until fairly smooth. Heat the oil
in a wide, heavy saucepan over a medium flame. When hot, put in the cumin
seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook
for about two minutes. Put in the coriander and stir a few times. Put in the
chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces
with the back of a slotted spoon. Put in the beans and salt and one cup of
water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or
until the beans are tender. Remove the cover. Add the lemon juice and a
generous amount of freshly ground pepper. Turn up the heat and boil away the
remaining liquid, stirring the beans gently as you do so.
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