1 1/2 lb Green beans. Trim and then
Cut in half cr 1 1/2 Inches fresh ginger, 1 inch
-thick;Peel and chop 10 Cloves garlic, peeled
1 c Water
4 tb Vegetable oil
3 ts Whole cumin seeds
2 ts Ground coriander seeds
2 md Tomatoes, peeled and finely
Chopped to tas Salt Freshly ground pepper 3 tb Lemon juice (or to taste)
1. Put ginger and garlic into a food processor and add 1/2 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