Yield: 6 servings
|1½ pounds||Fresh green beans|
|1 \N||In cube peeled chopped ginge|
|10 \N||Whole cloves garlic|
|5 tablespoons||Vegetable oil|
|2 teaspoons||Whole cumin seeds|
|1 \N||Dried hot red chili|
|2 teaspoons||Ground coriander|
|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.