Masalafry

Ingredients

• Choose from 1lb fresh green beans cut into 1 inch lengths or any other vegetable like cauliflower florets, potatoes or carrots and peas.
• 1" thick piece of ginger chopped
• 4 cloves garlic minced
• 1 cup Water
• 4 tbsp. 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 and pepper to taste
• 3 tbsp. Lemon juice (or to taste)

  Method

  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. 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 vegetables 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 and steamed and the water has been absorbed. Remove the cover. Add the lemon juice and a generous amounts of freshly ground pepper. Garnish with cilantro.