Masaledar
Sem (Green Beans with 10 Cloves of Garlic)
1.5lb green beans
1.5 inch fresh ginger
10 cloves garlic, peeled
1.5 C water
5 Tbsp oil
2 tsp whole cumin seeds
1 whole dried red chili lightly crushed
2 tsp ground coriander seed
2 medium tomatoes, peeled and finely chopped
salt to taste, about 1.5 tsp
3 Tbsp lemon juice or to taste
1 tsp ground, roasted cumin seed (roast them in a frying pan, then whack them
with a hammer)
black pepper
Trim the green beans and cut them
crosswise at 1/4 inch intervals (this means to score them, not cut them in
teeny bits). Put the ginger and
garlic in a blender with 1/2 C water and whirl till fairly smooth.
Heat oil in a wide, heavy saucepan
over a medium flame. When hot,
put in the cumin. 5 seconds
later, add the crushed chili. When
it darkens (this doesn't take long), add the ginger-garlic paste and cook for
about a minute. Add coriander,
stir a few stirs, add tomatoes and cook for 2 minutes, smooshing steadily.
Add beans, salt, and 1 cup water,
bring to simmer, cover, and cook over low heat for about 10 minutes, till
beans are just tender. Uncover.
Add lemon juice, roasted cumin and a whole lot of pepper.
Turn heat up and boil till all liquid is gone, stirring gently.
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