This is a great little recipe if you are craving the taste of indian food without all the calories.  I am a big fan of getting my spices without the ghee.  The carrots add a nice complexity to it as well.  This is also an easy one to prepare - a win-win.

Ingredients:

bunch of wax beans (2/3lb), trimmed, cut into 1/4 pieces
4 medium carrots, sliced
1/3 cup water
5 cloves garlic; crushed
1 tablespoon lemon juice
1 teaspoon salt
1 cayenne; to taste
1/3 cup oil
1/2 teaspoon cumin seed

Preparation:

In a glass or ceramic bowl, combine water, garlic, lemon juice, salt, and cayenne.
Heat the oil in a 10″ enamel skillet over moderately high heat.
Add cumin seeds and stir 3-4 seconds.
Add beans and carrots and saute for 1 minute.
Stir in the garlic mixture, reduce heat to low, and cook, covered, stirring occasionally, for 20 minutes, or until beans are just tender.
Increase the heat to high and cook the beans, uncovered, stirring constantly, until the liquid has evaporated.

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