---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Spicy Green Beans (Masaledar Sem)
  Categories: Ethnic, Beans
       Yield: 6 servings
  
   1 1/2 lb fresh green beans                   1 ea Dried hot red chili
       1 ea In cube peeled chopped ginge        2 ts ground coriander
      10 ea Whole cloves garlic             1 1/4 ts salt
   1 1/2 c  water                               3 tb lemon juice
       5 tb vegetable oil                       1 ts ground roasted cumin
       2 ts whole cumin seeds              
  
   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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