| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Vegetables, Indian |
1 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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