Spicy Green Beans (Masaledar Sem)

Title:
Spicy Green Beans (Masaledar Sem)

Yield:
6 Servings

Categories:
Indian,
Ethnic,
Side
Dishes,
Spicy




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






 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