Cooking time

• Finely chop the onions and fry them in some olive oil until soft and brown. Add the garlic and sauté them until they have softened nicely.
  Meanwhile, boil the green beans in water until al dente.
• Soak the block of tamarind paste in boiled water, twice as much as you have in pasta. You can also use a jar of tamarind puree. Done faster, but a bit less tasty I think.
  Make sure with your fork and later when the water has cooled down a bit with your hands that all the pasta has been absorbed into the water. Then pour it through a sieve into a bowl and press everything through well, so that you only have the seeds left. You can still pour some hot water over the sieve every now and then to be able to have even more pasta left, so to speak.
• Drain the beans and add them to the onions. Add the collected tamarind. Stir well.
  You can now also add the can of tomato paste, the sugar and some more salt and pepper.
  
• Cut out some fresh coriander on top.