| 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
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”