💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › indian › recipe460.t… captured on 2022-06-11 at 22:37:41.
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Title: Spicy Green Beans (Masaledar sem)
Categories: Indian, Ethnic, Side dish, Spicy
Yield: 6 servings
1 1/2 lb Fresh green beans 1 ea In cube peeled chopped ginge
10 ea Whole cloves garlic 1 1/2 c Water
5 T Vegetable oil 2 t Whole cumin seeds
1 ea Dried hot red chili 2 t Ground coriander
1 1/4 t Salt 3 T Lemon juice
1 t Ground roasted cumin
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.
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