Categories: Vegetables, Indian 
      Yield: 1 servings 
  
  1 1/2 lb Green beans.  Trim and then 
           Cut in half cr 
  1 1/2    Inches fresh ginger, 1 inch 
           -thick;Peel and chop 
     10    Cloves garlic, peeled 
      1 c  Water 
      4 tb Vegetable oil 
      3 ts Whole cumin seeds 
      2 ts Ground coriander seeds 
      2 md Tomatoes, peeled and finely 
           Chopped to tas 
           Salt 
           Freshly ground pepper 
      3 tb Lemon juice (or to taste) 
  
  1.  Put  ginger  and garlic into a food processor and add 1/2 cup water. 
  Blend until fairly smooth. 
  2. Heat the oil in a wide, heavy saucepan over a medium  flame.    When 
  hot, put in the cumin seeds.  Stir for half a minute. 
  3. Pour  in  the  ginger-garlic  paste.    Stir  and cook for about two 
  minutes.  Put in the coriander and stir a few times. 
  4. Put in the chopped tomatoes.  Stir and cook for  2  minutes  mashing 
  the tomato pieces with the back of a slotted spoon. 
  5. Put in the beans and salt and one cup of water.  Bring to simmer. 
  6. Cover,  turn heat  to low and cook for 8-10 minutes or until the 
  beans are tender enough. 
  7. Remove the cover.  Add the lemon juice  and  a  generous  amount  of 
  freshly ground pepper. 
  8. Turn  up  the  heat and boil away the remaining liquid, stirring the 
  beans gently as you do so. 
   
  Recipe By     : Somesh Rao