1 1/2 lb Fresh green beans
10    Whole cloves garlic
5 tb Vegetable oil
1    Dried hot red chili
1 1/4 ts Salt
1 ts Ground roasted cumin
1    In cube peeled chopped ginge
1 1/2 c  Water
2 ts Whole cumin seeds
2 ts Ground coriander
3 tb Lemon juice

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.