how to cook or make - Masaledar Sem (Spicy Green Beans)

Serves 6
This recipe is mostly Madhur Jarey's, although I don't follow it to the
letter when I cook anymore. I like to serve the beans a little crunchier than
you would nd in an indian home, so I don't cook it as much in the end. It
denitely warrants experimentation. This recipe is guaranteed to spice up
an ordinary meal. It also goes well with plain rice and meat or chicken that
has been prepared simply.
Quantity Ingredient
1 1
2 lb. Green beans (Trim the ends
and then cut the beans in half
crosswise.)
1 1
2" long and Fresh ginger (Peel and chop coarsely.)
1" thick piece
10 cloves Garlic peeled
1 cup Water
4 tablespoons Vegetable oil
3 teaspoons Whole cumin seeds
2 teaspoons Ground coriander seeds
2 medium Tomatoes, peeled (put toma-
toes in very hot water for a few
seconds, peel o the skin and
nely chop.)
to taste Salt
Freshly ground pepper
3 tablespoons Lemon juice (or to taste)
Method
1. Put ginger and garlic into a food processor and add 1
2 cup water. Blend
until fairly smooth.
2. Heat the oil in a wide, heavy saucepan over a medium
ame. When
hot, put in the cumin seeds. Stir for half a minute.
3. Pour in the ginger-garlic paste. Stir and cook for about two minutes.
Put in the coriander and stir a few times.
4. Put in the chopped tomatoes. Stir and cook for 2 minutes while mash-
ing the tomato pieces with the back of a slotted spoon.
5. Put in the beans and salt and one cup of water and simmer them.
6. Cover, turn heat to low and cook for 8-10 minutes or until the beans
are tender.
7. Remove the cover. Add the lemon juice and a generous amount of
freshly ground pepper.
8. Turn up the heat and boil away the remaining liquid, stirring the beans
gently as you do so.