Spicy Green Beans Recipe

Step 1

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.

Step 2

Stir a few times. Now put in the chopped tomatoes.

Step 3

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.

Things You'll Need

  • 1 1/2lb Fresh green beans
  • 1 In cube peeled chopped ginge
  • 10 Whole cloves garlic
  • 1 1/2c Water
  • 5tb Vegetable oil
  • 2ts Whole cumin seeds
  • 1 Dried hot red chili
  • 2ts Ground coriander
  • 1 1/4ts Salt
  • 3tb Lemon juice
  • 1ts Ground roasted cumin

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