Spicy Green Beans (Masaledar Sem)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh green beans
1		Dried hot red chili
1		Peeled chopped ginger
2 teaspoons	10ml	Ground coriander
10		Whole cloves garlic
1 1/4 teaspoons	6.3ml	Salt
1 1/2 cups	355ml	Water
3 tablespoons	45ml	Lemon juice
5 tablespoons	75ml	Vegetable oil
1 teaspoon	5ml	Ground roasted cumin
2 teaspoons	10ml	Whole cumin seeds

Recipe Instructions

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

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.

Source:
Chile Pepper Magazine, August 1991

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