Garlicky Spicy Green Beans with Tomato
Yield
8 servingsPrep
20 minCook
20 minReady
40 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | pounds |
green beans
fresh |
|
1 | inch cube |
ginger
peeled, chopped |
* |
10 | cloves |
garlic
whole |
|
1 ½ | cups |
water
|
|
5 | tablespoons |
vegetable oil
|
|
2 | teaspoons |
cumin seeds
whole |
|
1 |
red chilis, dried
hot |
* | |
2 | teaspoons |
coriander
ground |
|
2 | large |
tomatoes
chopped |
|
1 ¼ | teaspoons |
salt
|
|
3 | tablespoons |
lemon juice
|
|
1 | teaspoon |
cumin
roasted |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
680.4 | g |
green beans
fresh |
|
1 | inch cube |
ginger
peeled, chopped |
* |
1E+1 | cloves |
garlic
whole |
|
355 | ml |
water
|
|
75 | ml |
vegetable oil
|
|
1E+1 | ml |
cumin seeds
whole |
|
1 | each |
red chilis, dried
hot |
* |
1E+1 | ml |
coriander
ground |
|
2 | large |
tomatoes
chopped |
|
6.3 | ml |
salt
|
|
45 | ml |
lemon juice
|
|
5 | ml |
cumin
roasted |
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.