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LaGory Family Cookbook

LaGory Family Cookbook

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Published by Melody LaGory
A cookbook we made as family gifts one Christmas.
A cookbook we made as family gifts one Christmas.

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Categories:Types, Recipes/Menus
Published by: Melody LaGory on Jan 18, 2011
Copyright:Attribution Non-commercial


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By Mark LaGory


1 ½ lbs fresh green beans
1 ½ inch piece of fresh ginger
10 cloves garlic
1 ½ cups water
5 T vegetable oil
2 tsp whole cumin
1 whole dried hot red chili, lightly crushed in mortar
2 tsp ground coriander seeds
2 medium peeled tomatoes, finely chopped
1 ¼ tsp salt
3 T lemon juice
1 tsp ground roasted cumin seeds
Ground black pepper


Cut green beans crosswise in ¼ inch pieces. Put ginger and
garlic into food processor or blender. Add ½ cup of the water
and blend until fairly smooth.

Heat oil in wide, heavy saucepan over medium heat. When hot,
put in whole cumin seeds. 5 seconds later, put in the chili. As
soon as it darkens, put in the garlic-ginger paste. Stir and cook
for a minute. Put in coriander. Stir a few times. Put in chopped
tomatoes. Stir and cook for 2 minutes, mashing up the
tomatoes with a slotted spoon as you stir. Put in the beans, salt,
and remaining water. Cover, turn heat to low and cook for 8-10
minutes or until the beans are tender. Add lemon juice, roasted
cumin, and a generous amount of ground black pepper. Turn
heat up and boil away all of the liquid, stirring the beans gently.



Comments and Notes

LaGory Family cookbook: page 103

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