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Ingredientes
- 1Â 1/2 lb fresh green beans
- 1 x In cube peeled minced ginge
- 10 x Whole cloves garlic
- 1Â 1/2 c. water
- 5 tsp vegetable oil
- 2 tsp whole cumin seeds
- 1 x Dry warm red chili
- 2 tsp grnd coriander
- 1Â 1/4 tsp salt
- 3 tsp lemon juice
- 1 tsp grnd roasted cumin
Direcciones
- 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 possibly food processor.
- Add in 1/3 of the water and blend till fairly smooth.
- Heat the oil in a wide, heavy saucepan over a medium flame. When warm, 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 minced tomatoes.
- Stir and cook for about 2 min, mashing up the tomato pcs 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 min or possibly till the beans are tender. Remove the cover. Add in the lemon juice, roasted cumin, and a generous amount of freshly grnd pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 6 servings | |
| Calories 192 | |
| Calories from Fat 43 | 22% |
| Total Fat 4.97g | 6% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 496mg | 21% |
| Potassium 467mg | 13% |
| Total Carbs 29.69g | 8% |
| Dietary Fiber 11.1g | 37% |
| Sugars 0.13g | 0% |
| Protein 8.54g | 14% |
