Spicy Green Beans from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
These green beans may, of course, be served with an Indian dinner. But they could perk up a simple meal of roast chicken, pork chops or meatloaf as well. They are tart and hot and complement the pl...
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Ingredients
- 2 teaspoons cumin seeds
- 1 dried, hot red chilli, lightly crushed in a mortar
- 350 ml/12 fl oz water
- 5 tablespoons vegetable oil
- piece of fresh ginger, about 4 cm/1½ inches long and 2.5 cm/1 inch thick, peeled and coarsely chopped
- 10 garlic cloves, peeled
- 700 g/1 lb 9 oz green beans
- 1 teaspoon roasted cumin seeds, ground
- 3 tablespoons lemon juice, or to taste
- freshly ground black pepper
- 2 teaspoons ground coriander seeds
- about 1¼ teaspoons salt
- 225 g/8 oz tomatoes, peeled and finely chopped
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