| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh green beans |
| 1 | Fresh ginger, 1 1/2 inches | |
| long & 1 inch thick | ||
| peeled | ||
| & coarsely chopped | ||
| 10 | Cloves garlic | |
| 12 | Water | |
| 2 | t | Cumin seeds |
| 1 | Dried hot red chile, lightly | |
| crushed in a mortar | ||
| 2 | t | Ground coriander |
| 8 | oz | Tomatoes, finely chopped |
| 1 1/4 | t | Salt |
| 3 | T | Lemon juice |
| 1 | t | Ground cumin |
| Freshly ground black pepper |
INSTRUCTIONS
Source: "Madhur Jaffrey's Indian Cooking" Trim the green beans and cut them, crosswise, at 1/4 inch intervals. Put the ginger & garlic into a blender with 4 fl oz of the measured water & blend until smooth. Put the oil in a wid, heavy pan and set over medum heat until hot. Put in the cumin seeds and stir for five seconds, then add the crushed chile. As soon as the mixture darkens. Pour in the garlic ginger paste & stir & cook for about a minute. Add the coriander, stir a few times, then add the tomatoes. Stir and cook for 2 minutes, mashing up the tomato pieces with the back of the stirring spoon as you do so. Put in the beans, salt and remaining water and bring to boil. cover, turn heat to low and cook for 8-10 minutes until the beans are tender. Add the lemon juice, ground cumin and a generous amount of freshly ground black pepper. Turn up the heat and boil away all of the liquid, stirring the beans gently as you do so. Posted to CHILE-HEADS DIGEST V3 #321 by [email protected] on May 11, 1997
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