Preparation:
Slice beans into rounds about 1/8 to 1/4 inch thick. Put the onion, garlic, ginger, tomato, and turmeric in a blender and blend to a smooth paste. Put 6 tablespoons oil in skillet, heat it. Pour in mixture from blender and fry for about 5 minutes, stirring all the time, adding a teaspoon of warm water if and when it starts to stick at the bottom. Now put in the coriander and cumin and continue frying another 5 minutes, again adding a teaspoon of warm water if necessary to prevent sticking. In another skillet, heat the remaiining tablespoons of oil over medium flame. When hot put in the whole cumin and mustard seeds. After 10 seconds, add the whole red peppers. Stir once, and as the peppers darken and the seeds begin to pop, put in the sliced green beans. Now scrape up all the mixture from the first skillet and add it to the beans. Fry the beans on medium flame for 5 minutes, stirring all the time. Turn heat to low, add the salt and lemon juice, and let the beans cook covered, stirring now and then, until they are tender (about 35 minutes). If the beans stick to the skillet add 1 tablespoons of water, stir, and keep cooking. These can be cooked in advance and reheated over a low flame. Serve in a warm dish and sprinkle finely chopped cilantro over. |
