SPICY GREEN BEANS (MASALEDAR SEM)

Steps:

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