Spicy green beans

Yield: 6 servings

Measure Ingredient
1½ pounds Fresh green beans
1 \N In cube peeled chopped ginge
10 \N Whole cloves garlic
1½ cup Water
5 tablespoons Vegetable oil
2 teaspoons Whole cumin seeds
1 \N Dried hot red chili
2 teaspoons Ground coriander
1¼ teaspoon Salt
3 tablespoons Lemon juice
1 teaspoon Ground roasted cumin

Trim the green beans and cut them crosswise at ¼ in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add ⅓ of the water and blend until fairly smooth.

Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste.

Stir and cook for about a minute. Put in the coriander.

Stir a few times. Now put in the chopped tomatoes.

Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so.

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