---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Green Beans (Masaledar Sem)
 Categories: Ethnic, Beans
      Yield: 6 servings
 
  1 1/2 lb fresh green beans                   1 ea Dried hot red chili
      1 ea In cube peeled chopped ginge        2 ts ground coriander
     10 ea Whole cloves garlic             1 1/4 ts salt
  1 1/2 c  water                               3 tb lemon juice
      5 tb vegetable oil                       1 ts ground roasted cumin
      2 ts whole cumin seeds              
 
  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.
 
-----