masaledar sem [spicy green beans]

Categories
Vegetables
Indian
Yield
1 Servings
MeasureIngredient
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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