| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh green beans |
| 1 |
|
In cube peeled chopped ginge |
| 10 |
|
Whole cloves garlic |
| 1 1/2 |
c |
Water |
| 5 |
tb |
Vegetable oil |
| 2 |
ts |
Whole cumin seeds |
| 1 |
|
Dried hot red chili |
| 2 |
ts |
Ground coriander |
| 1 1/4 |
ts |
Salt |
| 3 |
tb |
Lemon juice |
| 1 |
ts |
Ground roasted cumin |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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