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Trim the green beans and cut them crosswise at 1/4 in intervals. Put the
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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
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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.
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Stir a few times. Now put in the chopped tomatoes.
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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
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pepper. Turn heat up and boil away all of the liquid, stirring the beans
|
gently as you do so.
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