Trim the green beans and cut them crosswise at 1/4 in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so. From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip
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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 73 (62%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 11mg||0 %|
|Potassium 319.5mg||8 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 6.9g|
|Protein 2.6g||4 %|
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Calories per serving: 117
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