Ceylonese Spiced Runner Beans - cooking recipe

Ingredients

300 g runner beans
2 tablespoons sunflower oil
1 garlic clove, finely chopped
1/2 teaspoon cumin seed
1/2 teaspoon mustard seeds
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
2 tomatoes, roughly chopped
1 teaspoon grated gingerroot
1 teaspoon caster sugar
1/2 teaspoon salt
1/2 lemon, juice of
1 tablespoon chopped fresh coriander

Preparation

String the beans then diagonally slice them into 4cm lengths.
Cook in a pan of boiling salted water for exactly 1 minute, then drain.
Heat the oil in a large pan and cook the garlic for 1 minute.
Add the cumin and mustard seeds and cook for 1 minute, then add the ground spices and cook for a further minute.
Stir in the chopped tomatoes and simmer for 1-2 minutes until softened and a little pulpy.
stir in the beans, ginger, sugar, salt and lemon juice and simmer together for 3-4 minutes until the beans are tender.
Stir in the fresh coriander and serve.