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1 pound green beans, trimmed
2 tablespoons oil
¾ teaspoon hot paprika
½ teaspoon cumin
¼ teaspoon turmeric
¼ teaspoon cinnamon
¼ teaspoon pepper
¼ teaspoon salt
2 tablespoons lemon juice (fresh is always better but I usually use the bottled version)
In a large skillet, heat the oil. Add the green beans and sauté over high heat for about 5 minutes, turning constantly. Reduce heat to medium-high and add the spices. Continue to sauté – about another 5 minutes, also constantly stirring. Remove from heat and gently stir in lemon juice.
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Tags: green beans, indian
