Ingredients

1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.)

1 1/2" long and Fresh ginger (Peel and chop coarsely.) 1" thick piece

10 cloves Garlic peeled

1 cup Water

4 tblsp Vegetable oil

3 tsp Whole cumin seeds

2 tsp Ground coriander seeds

2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)

to taste Salt

Freshly ground pepper

3 tblsp Lemon juice (or to taste)

Method

Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth.

Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times.

Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender.

Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper.

Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.

Cooks Comments and Tips

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