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 teaspoon Whole cumin seeds
- 2 teaspoon 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)
Directions
This recipe is mostly Madhur Jaffrey's, although I don't follow it to
the letter when I cook anymore. I like to serve the beans a little
crunchier than you would find in an indian home, so I don't cook it as
much in the end. It definitely warrants experimentation. This recipe
is guaranteed to spice up an ordinary meal.
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.