Masaledar Sem (Spicy Green Beans)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Green beans - cut on diagonal
1		Fresh ginger - peel and chop
10		Garlic peeled
1 cup	237ml	Water
4 tablespoons	60ml	Vegetable oil
3 teaspoons	15ml	Whole cumin seeds
2 teaspoons	10ml	Ground coriander seeds
2 teaspoons	10ml	Tomatoes* (medium)
		Salt to taste
		Freshly ground pepper to taste
3 tablespoons	45ml	Lemon juice - (or to taste)

Recipe Instructions

* Peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)

Put ginger and garlic 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 cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times.

Put in the 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 the beans gently as you do so.

(Serves 6)

This recipe is mostly Madhur Jaffrey'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 find in an Indian home, so I don't cook it as much in the end. It definitely 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.

Source:
Sharon Raghavachary

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