Green Beans With Cumin And Fennel - cooking recipe

Ingredients

3 tablespoons peanut oil or 3 tablespoons canola oil
1 teaspoon whole cumin seed
1 teaspoon fennel seed
2 good-sized shallots (1 1/2 oz.) or 1 small onion, peeled and cut into fine slices (1 1/2 oz.)
1 garlic clove, peeled and cut into fine slices
1 inch fresh ginger, peeled and cut into very fine slivers
1 lb green beans, cut into 1-inch pieces
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
1/2 cup water
1 1/4 teaspoons salt
2 ounces tomatoes, chopped (1 small)
3 tablespoons finely chopped fresh cilantro

Preparation

Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
Add the beans and stir for another 2 minutes.
Add the coriander, cumin, turmeric, and cayenne and stir a few times.
Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.