1 1/2 lb Green beans.  Trim and then

           Cut in half cr
  1 1/2    Inches fresh ginger, 1 inch

           -thick;Peel and chop
     10    Cloves garlic, peeled

      1 c  Water

      4 tb Vegetable oil

      3 ts Whole cumin seeds

      2 ts Ground coriander seeds

      2 md Tomatoes, peeled and finely

           Chopped to tas
           Salt
           Freshly ground pepper
      3 tb Lemon juice (or to taste)

  1.  Put  ginger  and garlic into a food processor and add 1/2 cup water.

  Blend until fairly smooth.
  2. Heat the oil in a wide, heavy saucepan over a medium  flame.    When

  hot, put in the cumin seeds.  Stir for half a minute.
  3. Pour  in  the  ginger-garlic  paste.    Stir  and cook for about two

  minutes.  Put in the coriander and stir a few times.
  4. Put in the chopped tomatoes.  Stir and cook for  2  minutes  mashing

  the tomato pieces with the back of a slotted spoon.
  5. Put in the beans and salt and one cup of water.  Bring to simmer.

  6. Cover,  turn heat  to low and cook for 8-10 minutes or until the

  beans are tender enough.
  7. Remove the cover.  Add the lemon juice  and  a  generous  amount  of

  freshly ground pepper.
  8. Turn  up  the  heat and boil away the remaining liquid, stirring the

  beans gently as you do so.
  Recipe By     : Somesh Rao