Spicy Green Beans (masaledar Sem)

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John MacArthur

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

INGREDIENTS

1 1/2	lb	Fresh green beans
10		Whole cloves garlic
5	T	Vegetable oil
1		Dried hot red chili
1 1/4	t	Salt
1	t	Ground roasted cumin
1		In cube peeled chopped ginge
1 1/2	c	Water
2	t	Whole cumin seeds
2	t	Ground coriander
3	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 147 Calories From Fat: 107 Total Fat: 12.1g Cholesterol: 0mg Sodium: 707.1mg Potassium: 230mg Carbohydrates: 9.9g Fiber: 2.6g Sugar: 1.1g Protein: 2.2g