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Wednesday, 27 January 2016

Sheem Shorshe (Flat Beans in Mustard Sauce - Bengali Style)

          This is a typical Bengali style Flat Beans curry with mustard paste. It is a traditional homemade style side dish that is best relished, mixed with plain steamed rice. It can also be had with chapattis.

           I went in for the bottled kasundi paste, but in the absence of it, ground mustard paste can be used. Serve this delicious curry garnished with a fresh slit red chili and grated coconut. Please check for a step by step method with pictures to prepare it.

  • 300 gms. Flat Beans, cut into half
  • 2 tbsp. mustard oil
  • 1/2 tsp. kalonji (nigella seeds)
  • 1 tsp. garlic, chopped
  • 1 onion, chopped
  • 1-2 fresh red / green chilies, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. kasundi / mustard paste
  • 2 tbsp. fresh grated coconut
  • 2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with kalonji. Saute for a few seconds and add the garlic. Fry till light brown and add the onion and chilies. Continue to saute till light brown.

          Now add the beans, salt and turmeric powder. Mix well and cook, covered on a low flame till they turn soft. Sprinkle water and stir at intervals.

          When done, add the kasundi, coconut (reserve some for garnishing) and coriander leaves. Give it a mix and garnish with coconut. Serve as a side dish with either plain steamed rice or chapattis / roti.


If using mustard seeds, grind 1 tbsp. of it along with fresh green / red chilies, turmeric powder and some salt. This will avoid it getting bitter.

                              Chop the Broad Beans into half.

                               Heat oil in a pan and temper with the kalonji.

                               Add the garlic. Saute for a few seconds.

                               Add the onions, and the chilies. Saute till light brown.

                               Add the beans, salt and turmeric powder.

                            Mix everything well and cook, covered till done. Sprinkle water 
                            and stir at intervals.

                            When done, add kasundi, coconut & coriander leaves. Mix well 
                            and serve as a side dish with either rice or chapattis.

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