Ingredients:
½ kg green beans (trimmed at the ends and cutted in Pieces)
1" long and fresh piece of ginger, peeled and chopped coarsely
5-6 adrak pieces
1 cup water
3 tbsp vegetable oil
2 tsp cumin (jeera) seeds
2 tsp coriander (dhania) powder
3 tomatoes, peeled and finely chopped
Ground pepper to taste
2-3 tbsp lemon juice
1" long and fresh piece of ginger, peeled and chopped coarsely
5-6 adrak pieces
1 cup water
3 tbsp vegetable oil
2 tsp cumin (jeera) seeds
2 tsp coriander (dhania) powder
3 tomatoes, peeled and finely chopped
Ground pepper to taste
2-3 tbsp lemon juice
Method of Preparation:
Grind ginger and garlic with some water to form a smooth paste.
Heat the oil in a wide pan over a medium flame.
When hot, put in the cumin seeds. Stir for a few seconds.
Add the ginger-garlic paste. Stir and cook for about two minutes.
Add the coriander powder and stir for a few seconds.
Put in the chopped tomatoes. Stir and cook for 2 minutes.
Now add the beans, salt and one cup of water.
Cover, turn heat to low and cook for 8-10 min or until the Add the lemon juice and ground pepper.
Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.
Serve hot with plain rice or chapattis.
Heat the oil in a wide pan over a medium flame.
When hot, put in the cumin seeds. Stir for a few seconds.
Add the ginger-garlic paste. Stir and cook for about two minutes.
Add the coriander powder and stir for a few seconds.
Put in the chopped tomatoes. Stir and cook for 2 minutes.
Now add the beans, salt and one cup of water.
Cover, turn heat to low and cook for 8-10 min or until the Add the lemon juice and ground pepper.
Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.
Serve hot with plain rice or chapattis.
Serves: 4
Preparation Time: 30 mins
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