Categories: Vegetables, Indian
      Yield: 1 Servings
  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
           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

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