Masaledar Sem (Spicy Green Beans)

Sanjiv Singh
This recipe is adapted from one by Madhur Jaffrey. I like to serve the beans a little crunchier than you would find in an Indian home so I don't cook them as much at the end. Goes well with rice and a meat or chicken that has been prepared simply.
Serves 6.

1 1/2 lb green beans, trimmed and cut in half crosswise.
2 inches fresh ginger, peeled and chopped coarsely.
10 cloves garlic peeled
1/2 cup chopped onions
1 cup water
4 tablespoons vegetable oil
3 teaspoons whole cumin seeds
2 teaspoons ground coriander seeds
2 medium tomatoes, peeled and finely chopped
1 teaspoon salt
1/2 teaspoon cayenne
Freshly ground pepper
3 tablespoons lemon juice

Put ginger, garlic and onion into a food processor and add 1/2 cup water. Blend until fairly smooth.

Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. Add the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times.Add the chopped tomatoes. Stir and cook for 2 minutes, mashing the tomato pieces with the back of a slotted spoon. Add the beans and salt and one cup of water. Bring to simmer. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender enough. Remove the cover. Add the lemon juice and lots of freshly ground pepper. Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.

From the Dinner Co-op