Vegetales
Vegetables
Spicy Green Beans
1 1/2 lbs. fresh green beans
piece of ginger,
about 1 1/2 inches long and
1 inch thick,
peeled and coarsely chopped
10 cloves garlic, peeled
1 1/2 cups water
5 tablespoons vegetable oil
2 teaspoons whole cumin seeds
1 whole, dried red hot chile,
lightly crushed in a mortar
2 teaspoons ground coriander seeds
2 medium tomatoes,
peeled and finely chopped
about 1/2 teaspoon salt
3 tablespoons lemon juice,
or to taste
1 teaspoon ground roasted cumin seeds
freshly ground black pepper
Trim the green beans and cut them
crosswise at 1/4-inch intervals.
put the ginger and the garlic into
container of an electric blender or
food processor.
Add 1/2 cup measured water and
blend until fairly smooth.
Heat the oil in a wide, heavy
saucepan over medium flame.
When hot, put in the cumin seeds.
Five seconds later, put in the
crushed chile.
As soon as it darkens, pour in
the ginger-garlic paste.
Stir and cook for about a minute.
Put in a coriander.
Stir a few times.
Now put in the chopped tomatoes.
Stir and cook 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 cup of water.
Bring to a simmer.
Cover, turn heat to low and
cook 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
liquid, stirring the beans
as you do so.
