VEGET

ABLES

1 " long and

Fresh ginger (Peel and chop coarsely.)

1

2

1" thick piece

10 cloves

Garlic peeled

1 cup

Water

4 tablespoons

Vegetable oil

3 teaspoons

Whole cumin seeds

2 teaspoons

Ground coriander seeds

2 medium

Tomatoes, peeled (put tomatoes in very hot water for a few

seconds, peel o the skin and

nely chop.)

to taste

Salt

Freshly ground pepper

3 tablespoons

Lemon juice (or to taste)

Method

1. Put ginger and garlic into a food processor and add cup water. Blend

1

2

until fairly smooth.

2. Heat the oil in a wide, heavy saucepan over a medium ame. 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 while mashing the tomato pieces with the back of a slotted spoon.

5. Put in the beans and salt and one cup of water and simmer them.

6. Cover, turn heat to low and cook for 8-10 minutes or until the beans

are tender.

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.

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6.4.