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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Trim the green beans and cut them crosswise at 1/4 in intervals. Put
the ginger and garlic into the container of an electric blender or food
processor. Add 1/3 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.
| Ingredients:
1 1/2 Pound(s) fresh green beans 1 ea dried hot red chili
1 in cube peeled chopped ginge 2 ts ground coriander
10 whole cloves garlic 1 1/4 ts salt
1 1/2 Cup(s) water 3 tb lemon juice
5 Tablespoon(s) vegetable oil 1 ts ground roasted cumin
2 Teaspoon(s) whole cumin seeds |
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