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Ingredients
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Quantity
|
|
Green beans
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1 ½ pounds
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|
Onion – chopped
|
1 medium
|
|
Garlic cloves – minced
|
3
|
|
Ginger – about 1” – minced
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1 piece
|
|
Tomato- coarsely chopped
|
1 medium
|
|
Ground turmeric
|
½ tsp
|
|
Oil
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10 tbsp
|
|
Ground coriander
|
2 tsp
|
|
Ground cumin
|
1 tsp
|
|
Whole cumin seeds
|
½ tsp
|
|
Whole black mustard seeds
|
½ tsp
|
|
Whole dried red pepper
|
1 to 2
|
|
Salt
|
1 tsp
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|
Lemon juice
|
2 tsp
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|
Garnish:
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|
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Finely chopped cilantro
|
1 tbsp
|
Slice beans into rounds about 1/8 to 1/4 inch thick. Put the
onion, garlic, ginger, tomato, and turmeric in a blender and blend to a smooth
paste. Put 6 tablespoons oil in skillet, heat it. Pour in mixture from blender
and fry for about 5 minutes, stirring all the time, adding a teaspoon of warm
water if and when it starts to stick at the bottom. Now put in the coriander and
cumin and continue frying another 5 minutes, again adding a teaspoon of warm
water if necessary to prevent sticking. In another skillet, heat the remaining
tablespoons of oil over medium flame. When hot put in the whole cumin and
mustard seeds. After 10 seconds, add the whole red peppers. Stir once, and as
the peppers darken and the seeds begin to pop, put in the sliced green beans.
Now scrape up all the mixture from the first skillet and add it to the beans.
Fry the beans on medium flame for 5 minutes, stirring all the time. Turn heat
to low, add the salt and lemon juice, and let the beans cook covered, stirring
now and then, until they are tender (about 35 minutes). If the beans stick to
the skillet add 1 tablespoons of water, stir, and keep cooking. These can be
cooked in advance and reheated over a low flame. Serve in a warm dish and
sprinkle finely chopped cilantro over. Serves 4-6
