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.