Tuesday, January 15, 2008

Masaledar Beans

Serves 3


½ kg green beans (trimmed at the ends and cut in half crosswise)
1” long and fresh piece of ginger (adrak), peeled and chopped coarsely
1 cup water
3 tbsp vegetable oil
2 tsp cumin (jeera) seeds
2 tsp coriander (dhania) powder
3 tomatoes, peeled and finely chopped
Salt to taste
Ground pepper to taste
2-3 tbsp lemon juice


Grind ginger and garlic with some water to form a smooth paste. Heat the oil in a pan over a medium flame. When hot, put in the cumin seeds. Stir for a few seconds. Add the ginger-garlic paste. Stir and cook for about two minutes. Add the coriander powder and stir for a few seconds. Put in the chopped tomatoes. Stir and cook for 2 minutes. Now add the beans, salt and one cup of water. Cover, turn heat to low and cook for 8-10 min or until the beans are tender. After that add the lemon juice and ground pepper. Turn up the heat and boil away the remaining water, stirring the beans gently. Serve hot with plain rice or chapattis.

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