How to make it

  • Trim the green beans and cut them crosswise at 1/4 in intervals.
  • Put the ginger and garlic into the container of an electric lender 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.

Reviews & Comments 4

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    " It was excellent "
    gapeach55 ate it and said...
    Another great recipe!
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    " It was excellent "
    brianna ate it and said...
    Another wonderful recipe from you to us. Can't wait to try this. I love green beans & these sound delicious. 5555++++ & more
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    " It was excellent "
    mbeards2 ate it and said...
    Sure will. Can't wait to get some green beans to try this on. 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    sounds wonderful i need my mouth woke up hahahaha

    five

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