|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|
|4 tablespoons||Vegetable oil|
|3 teaspoons||Whole cumin seeds|
|2 teaspoons||Ground coriander seeds|
|2 mediums||Tomatoes, peeled and finely|
|Chopped to tas|
|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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