Masaledar Sem (Spicy Green Beans)
	1 1/2 lb.  Green beans (Trim the ends and then cut the beans in half crosswise.)
	1 1/2"     long and Fresh ginger (Peel and chop coarsely.) 1" thick piece
	10 cloves  Garlic peeled
	1 cup      Water
	4 tblsp    Vegetable oil
	3 tsp      Whole cumin seeds
	2 tsp      Ground coriander seeds
	2          medium Tomatoes, peeled (put tomatoes in very hot water for a few 
	          seconds, peel off the skin and finely chop.)
	Salt to taste
	Freshly ground pepper
	3 tblsp    Lemon juice (or to taste)
	This recipe is mostly Madhur Jaffrey's, although I don't follow it to
	the letter when I cook anymore.  I like to serve the beans a little
	crunchier than you would find in an indian home, so I don't cook it as
	much in the end.  It definitely warrants experimentation.  This recipe
	is guaranteed to spice up an ordinary meal.  
	Put ginger and garlic into a food processor and add 1/2 cup water.
	Blend until fairly smooth.
	Heat the oil in a wide, heavy saucepan over a medium flame.  When hot,
	put in the cumin seeds.  Stir for half a minute.  Pour in the
	ginger-garlic paste.  Stir and cook for about two minutes.  Put in the
	coriander and stir a few times.
	Put in the chopped tomatoes.  Stir and cook for 2 minutes while mashing
	the tomato pieces with the back of a slotted spoon.  Put in the beans
	and salt and one cup of water and simmer them.  Cover, turn heat to low
	and cook for 8-10 minutes or until the beans are tender.
	Remove the cover.  Add the lemon juice and a generous amount of freshly
	ground pepper.
	Turn up the heat and boil away the remaining liquid, stirring the beans
	gently as you do so.

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