Masaledar Sem (Spicy Green Beans)
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        green beans -- cut on diagonal
   1      2 inch piece  fresh ginger -- peel and chop
  10      cloves        garlic peeled
   1      cup           water
   4      tablespoons   vegetable oil
   3      teaspoons     whole cumin seeds
   2      teaspoons     ground coriander seeds
   2      medium        tomatoes*
                        salt to taste
                        freshly ground pepper to taste
   3      tablespoons   lemon juice -- (or to taste)
 

Preparation:

* Peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.) Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times. Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper. Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so. (Serves 6) This recipe is mostly Madhur Jaffrey's, although I don't follow it to the letter when I cook anymore. I like to serve the beans a little crunchier than you would find in an indian home, so I don't cook it as much in the end. It definitely warrants experimentation. This recipe is guaranteed to spice up an ordinary meal. It also goes well with plain rice and meat or chicken that has been prepared simp