Ingredients
1 1/2 lb. Green beans (Trim the ends and then cut the beans in half
crosswise.)
1 1/2" long and Fresh ginger (Peeled, chopped coarsely) 1" thick piece
10 cloves Garlic peeled
1 cup Water
4 tbsp Vegetable oil
3 tsp Whole cumin seeds
2 tsp Ground coriander seeds
2 medium Tomatoes (peeled, chopped)
Salt to taste
Freshly ground pepper
3 tbsp Lemon juice (or to taste)
Method:
Put ginger and garlic into a food processor and
add 1/2 cup water.
Blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a
medium flame. When hot, put in the cumin seeds. Stir for half a minute.
Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put
in the coriander and stir a few times.
Put in the chopped tomatoes. Stir and cook for 2
minutes while mashing the tomato pieces with the back of a slotted spoon.
Put in the beans and salt and one cup of water and simmer them. Cover,
turn heat to low and cook for 8-10 minutes or until the beans are tender.
Remove the cover. Add the lemon juice and a
generous amount of freshly ground pepper.
Turn up the heat and boil away the remaining
liquid, stirring the beans gently as you do so.
