1 1/2 lb Green beans. Trim and then

Cut in half cr 1 1/2 Inches fresh ginger, 1 inch

-thick;Peel and chop 10 Cloves garlic, peeled

1 c Water

4 tb Vegetable oil

3 ts Whole cumin seeds

2 ts Ground coriander seeds

2 md Tomatoes, peeled and finely

Chopped to tas Salt Freshly ground pepper 3 tb Lemon juice (or to taste)

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 flame. 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 mashing

the tomato pieces with the back of a slotted spoon. 5. Put in the beans and salt and one cup of water. Bring to simmer.

6. Cover, turn heat to low and cook for 8-10 minutes or until the

beans are tender enough. 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. Recipe By : Somesh Rao