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

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.