masaledar sem [spicy green beans]
- Categories
- Vegetables
- Indian
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Green beans. Trim and then |
| Cut in half cr | |
| 1½ | Inches fresh ginger, 1 inch thick;Peel and chop |
| 10 | Cloves garlic, peeled |
| 1 cup | Water |
| 4 tablespoons | Vegetable oil |
| 3 teaspoons | Whole cumin seeds |
| 2 teaspoons | Ground coriander seeds |
| 2 mediums | Tomatoes, peeled and finely |
| Chopped to tas | |
| Salt | |
| Freshly ground pepper | |
| 3 tablespoons | Lemon juice (or to taste) |
1. Put ginger and garlic into a food processor and add ½ cup water. Blend until fairly smooth. 2. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds.
Stir for half a minute. 3. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times. 4. Put in the chopped tomatoes. Stir and cook for 2 minutes mashing the tomato pieces with the back of a slotted spoon. 5. Put in the beans and salt and one cup of water. Bring to simmer. 6. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender enough. 7. Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper. 8. Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.
Recipe By : Somesh Rao
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