Spicy Green Beans (Masaledar Sem) - cooking recipe

Ingredients

1 1/2 lbs fresh green beans
1 ginger, peeled, chopped (1-inch cube)
10 cloves garlic
1 1/2 cups water
5 tablespoons vegetable oil
2 teaspoons whole cumin seeds
1 dried hot red chilies
2 teaspoons coriander, ground
1 can chopped tomato
1 1/4 teaspoons salt
3 tablespoons lemon juice
1 teaspoon roasted cumin, ground

Preparation

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.