1 1/2 lb Green beans. Trim and then
Cut in half cr
1 1/2 Inches fresh ginger, 1 inch thick, Peel and chop
10 Cloves garlic, peeled
1 cup Water
4 tbsp Vegetable oil
3 tsp Whole cumin seeds
2 tsp Ground coriander seeds
2 medium Tomatoes, peeled and finely
Chopped to tas
Salt
Freshly ground pepper
3 tbsp Lemon juice (or to taste)
|
|
1. Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth. 2. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. 3. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times. 4. Put in the chopped tomatoes. Stir and cook for 2 minutes mashing the tomato pieces with the back of a slotted spoon. 5. Put in the beans and salt and one cup of water. Bring to simmer. 6. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender enough. 7. Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper. 8. Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.
Recipe By : Somesh Rao
|
|
