Garlicky Spicy Green Beans with Tomato

Directions

Trim the green beans and cut them crosswise at ¼ inch intervals.

Put the ginger and garlic into the container of an electric blender or food processor.

Add ⅓ 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 to 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.