Guest guest Posted May 4, 2009 Report Share Posted May 4, 2009 1 1/2 lb. green beans 1 1/2 inch piece fresh ginger, minced 1 cup water 4 tbsps. ghee or butter 3 tsps. cumin seeds 2 tsps. coriander powder 1 tsp. asofoetida or a little garlic powder 2 medium tomatoes, peeled and chopped salt to taste freshly ground pepper 3 tbsps. lemon juice Trim the ends of the beans and cut in half crosswise. Put ginger into a food processor and add 1/2 cup water. Blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the asofoetida and cumin seeds. Stir for half a minute. Pour in the ginger paste. Stir and cook for about two minutes. Add the coriander and stir a few times. Add chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper. Turn up the heat and boil away the remaining liquid, stirring gently. Quote Link to comment Share on other sites More sharing options...
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