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Beans: Gingered Green Beans

Source of Recipe

Madhur Jaffrey's An Invitation to Indian Cooking


List of Ingredients

1 1/2 pounds fresh green beans, trimmed
1 2 inch piece ginger, peeled, coarse chopped
6 tablespoons oil
1/4 teaspoon ground turmeric
1/2 fresh hot chili (optional),
sliced fine
3 tablespoons cilantro, fresh, chopped
1 teaspoon ground cumin
2 teaspoons ground coriander
1 1/4 teaspoons garam masala
2 teaspoons lemon juice (to taste)
1 teaspoon salt (to taste)


Recipe

Wash the green beans and trim the ends. Slice into fine rounds, 1/8 to 1/4 inch thick. (1-inch long segments also is good.) When all the beans are chopped, set aside in a bowl. Put the ginger in the blender with 3 Tbsp of water and blend at high speed until it is a smooth paste. Heat the oil in a 10-inch skillet over medium heat. While it is heating, pour in paste from blender and add turmeric.

Fry, stirring constantly, for 2 minutes, then add the sliced green chiles= and the parsley, and after another minute, put in the green beans and continue cooking and stirring for about a minute. Add the cumin, coriander, 1 tsp of the garam masala, lemon juice, salt, and 3 Tbsp of warm water. Cover skillet, turn flame very low, and let beans cook slowly for about 40 minutes, stirring every 10 minutes or so. To serve: these beans can easily be cooked in advance and reheated. Serve them in a warm dish, with 1/4 teaspoon garam masala sprinkled on top.