Green Beans With Onion Paste

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Green beans
1 lb	454g / 16oz	Onion - chopped (medium)
3		Garlic cloves - minced
		A piece of ginger - about 1 inch, minced
1		Tomato - coarsely chopped (medium)
1/2 teaspoon	2.5ml	Ground turmeric
10 tablespoons	150ml	Oil
2 teaspoons	10ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Whole cumin seeds
1/2 teaspoon	2.5ml	Whole black mustard seeds
1		Dried red peppers - (1 to 2)
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Lemon juice
		Garnish
1 tablespoon	15ml	Finely chopped cilantro

Recipe Instructions

Slice beans into rounds about 1/8 to 1/4 inch thick. Put the onion, garlic, ginger, tomato, and turmeric in a blender and blend to a smooth paste. Put 6 tablespoons oil in skillet, heat it. Pour in mixture from blender and fry for about 5 minutes, stirring all the time, adding a teaspoon of warm water if and when it starts to stick at the bottom. Now put in the coriander and cumin and continue frying another 5 minutes, again adding a teaspoon of warm water if necessary to prevent sticking. In another skillet, heat the remaiining tablespoons of oil over medium flame. When hot put in the whole cumin and mustard seeds. After 10 seconds, add the whole red peppers. Stir once, and as the peppers darken and the seeds begin to pop, put in the sliced green beans. Now scrape up all the mixture from the first skillet and add it to the beans. Fry the beans on medium flame for 5 minutes, stirring all the time. Turn heat to low, add the salt and lemon juice, and let the beans cook covered, stirring now and then, until they are tender (about 35 minutes). If the beans stick to the skillet add 1 tablespoons of water, stir, and keep cooking. These can be cooked in advance and reheated over a low flame. Serve in a warm dish and sprinkle finely chopped cilantro over. serves 4-6

Source:
Mira Advani

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