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Ingredients:
1 1/2 lb Green beans, topped and tailed
1 lb Tomatoes, peeled,seeded and chpped
10 Cloves of garlic, minced
5 tbsp Vegetable oil
2 tsp Whole cumin seeds
1 tsp Dried hot red chili powder
2 tsp Ground coriander
1 1/4 tsp Salt
3 tbsp Lemon juice
1 tsp Ground roasted cumin
1 cup Water

Preparation:
1. Heat the oil in a wide, heavy saucepan over a medium heat. When hot, put in the cumin seeds, chili, garlic, coriander and salt. As soon as it browned, pour in the chopped tomatoes. Stir and cook for about 3 minutes.

2. Add the green beans and water, stir well.  Cover, bring to boil then reduce the heat, simmer for for 15 minutes or until the beans are softened, stir occasionally.

3. 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.