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Name: Masaledar Sem [Spicy Green Beans]
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Indian
Ingredients: 3 ts Whole cumin seeds; 1 1/2 lb Green beans. Trim and then; 2 md Tomatoes, peeled and finely; 1 1/2 Inches fresh ginger, 1 inch; 2 ts Ground coriander seeds; Black Pepper freshly ground; Cut in half cr; 4 tb Vegetable oil; 3 tb Lemon juice (or to taste); 1 c Water; Salt; 10 Cloves garlic, peeled; Chopped to tas

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INGREDIENTS

3 ts Whole cumin seeds
1 1/2 lb Green beans. Trim and then
2 md Tomatoes, peeled and finely
1 1/2 Inches fresh ginger, 1 inch
2 ts Ground coriander seeds
Black Pepper ; freshly ground
Cut in half cr
4 tb Vegetable oil
3 tb Lemon juice (or to taste)
1 c Water
Salt
10 Cloves garlic, peeled
Chopped to tas

INSTRUCTIONS

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

NOTES

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Masaledar Sem [Spicy Green Beans]

3 ts Whole cumin seeds
1 1/2 lb Green beans.  Trim and then
2 md Tomatoes, peeled and finely
1 1/2 Inches fresh ginger, 1 inch
2 ts Ground coriander seeds
 Black Pepper freshly ground
 Cut in half cr
4 tb Vegetable oil
3 tb Lemon juice (or to taste)
1 c Water
 Salt
10 Cloves garlic, peeled
 Chopped to tas

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

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Nutrition

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Serving Size: 1 Serving (880g)
Recipe Makes: 1 Servings

Calories: 442
Calories from Fat: 388 (88%)

Amt Per Serving		% DV

	Total Fat 43.1g	57 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 27.2g
	Polyunsanturated Fat 11.9g
Cholesterol 0mg		0 %
Sodium 20.7mg		1 %
Potassium 286mg		8 %
Total Carbohydrate 15g		4 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 12.1g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 442

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