|
Ingredients
|
Quantity
|
|
Green beans – cut on diagonal
|
1 ½ pounds
|
|
2” fresh ginger – peel and chop
|
1 piece
|
|
Garlic cloves – peeled
|
10
|
|
Water
|
1 cup
|
|
Vegetable oil
|
4 tbsp
|
|
Whole cumin seeds
|
3 tsp
|
|
Ground coriander seeds
|
2 tsp
|
|
Medium tomatoes
|
2
|
|
Salt
|
to taste
|
|
Freshly ground pepper
|
to taste
|
|
Lemon juice
|
3 tbsp or to taste
|
Peeled (put tomatoes in very hot water for a few seconds, peel off
the skin and finely chop.)
Put ginger and garlic into a food processor and add ½ 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.
Serves 6
