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 c Water 4 tb Vegetable oil 3 ts Whole cumin seeds 2 ts Ground coriander seeds 2 md Tomatoes, peeled and finely Chopped to tas Salt Freshly ground pepper 3 tb 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
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