---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Green Beans (Masaledar sem)
 Categories: Indian, Ethnic, Side dish, Spicy
      Yield: 6 servings
 
  1 1/2 lb Fresh green beans                   1 ea In cube peeled chopped ginge
     10 ea Whole cloves garlic             1 1/2 c  Water
      5 T  Vegetable oil                       2 t  Whole cumin seeds
      1 ea Dried hot red chili                 2 t  Ground coriander
  1 1/4 t  Salt                                3 T  Lemon juice
      1 t  Ground roasted cumin           
 
  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.
 
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