Spicy green beans

Yield: 6 Servings

Ingredients:

1 1/2 lb Fresh green beans
1 In cube peeled chopped ginge
10 Whole cloves garlic
1 1/2 c Water
5 tb Vegetable oil
2 ts Whole cumin seeds
1 Dried hot red chili
2 ts Ground coriander
1 1/4 ts Salt
3 tb Lemon juice
1 ts Ground roasted cumin

Instructions:

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.