---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Spicy Green Beans (Masaledar sem)
  Categories: Indian, Ethnic, Side dish, Spicy
       Yield: 6 servings
  
     1 1/2 lb Fresh green beans			 1 ea In cube peeled chopped
  ginge
      10 ea Whole cloves garlic             1 1/2 c  Water
       5 T  Vegetable oil                       2 t  Whole cumin seeds
       1 ea Dried hot red chili                 2 t  Ground coriander
   1 1/4 t  Salt                                3 T  Lemon juice
       1 t  Ground roasted cumin           
  
   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.
  
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