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Masaledar Sem (Spicy Green Beans) Recipe

by Global Cookbook

Ingredients

1 1/2 lb Fresh green beans 1 slc Fresh ginger, 1 1/2 inches long & 1 inch thick, peeled & coarsely minced 10 x Cloves garlic 12 fl ounce Water 2 tsp Cumin seeds 1 x Dry warm red chile, lightly crushed in a mortar

2 tsp Grnd coriander 8 ounce Tomatoes, finely minced 1 1/4 tsp Salt 3 Tbsp. Lemon juice 1 tsp Grnd cumin Freshly grnd black pepper

Directions

1. Trim the green beans and cut them, crosswise, at 1/4 inch intervals. Put the ginger & garlic into a blender with 4 fl ounce of the measured water & blend till smooth. Put the oil in a wid, heavy pan and set over medum heat till warm. Put in the cumin seeds and stir for five seconds, then add in the crushed chile. As soon as the mix darkens. Pour in the garlic ginger paste & stir & cook for about a minute. Add in the coriander, stir a few times, then add in the tomatoes. Stir and cook for 2 min, mashing up the tomato pcs with the back of the stirring spoon as you do so. Put in the beans, salt and remaining water and bring to boil. cover, turn heat to low and cook for 8-10 min till the beans are tender. Add in the lemon juice, grnd cumin and a generous amount of freshly grnd black pepper. Turn up the heat and boil away all of the liquid, stirring the beans gently as you do so.

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