| 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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