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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Indian Indian, Ethnic, Side dish, Spicy 6 Servings

INGREDIENTS

1 1/2 lb Fresh green beans
10 Whole cloves garlic
5 tb Vegetable oil
1 Dried hot red chili
1 1/4 ts Salt
1 ts Ground roasted cumin
1 In cube peeled chopped ginge
1 1/2 c Water
2 ts Whole cumin seeds
2 ts Ground coriander
3 tb Lemon juice

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 the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip

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