Sheem Shorshe (Flat Beans in Mustard Sauce - Bong style)

 

          This is a typical Bengali style Flat Beans curry, cooked in a mustard sauce. It is a traditional homemade style side dish that is best relished with hot steamed rice. It can also be had with chapattis. Serve this Yummy curry garnished with coriander leaves and fresh grated coconut. For some extra kick, you may drizzle a tsp. of mustard oil to the end product. So check out the step by step pictorial recipe to prepare this classic Bong delicacy.

          I kept the Flat beans whole as I love it that way. However, you can chop them into 2-3 pieces if you wish. 

          Mustard paste can always be substituted with kasundi if desired. It gives a nice flavor to the dish. Besides, some grated raw mango added to it takes this simple curry into a next level.

          For a pure vegetarian version, just skip the onion and garlic. Instead, some chopped tomatoes can be added. It just tastes yummy. All potato lovers, you can add one or two julienned potatoes to the dish for some variation. 

          Another tip I would like to give here is, some poppy seeds can also be ground along with mustard seeds for a creamier texture and an amazing flavour. So All the best !!!!!

• 300-400 gms. Flat Beans, string them and trim both ends
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 3 green chilies, slit
• 1 tsp. garlic, chopped
• 1 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. mustard seeds, soaked for 10 minutes
• 2 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• green chilies, fresh grated coconut and coriander leaves to garnish

          Grind the mustard seeds with a green chili, a tsp. of oil and a pinch of salt to a fine paste. Keep aside. 

          Heat oil in a pan and temper with nigella seeds and remaining green chilies. Sauté for a few seconds.

          Then add the garlic and onion. Stir fry till translucent.

          Now add the flat beans, salt to taste and turmeric powder. Mix well and cook, covered on a low flame till tender. Sprinkle some water and stir at intervals.

          When done, add the mustard paste, fresh grated coconut and coriander leaves. Give it a mix and sauté for a minute. 

          Garnish with coconut, green chilies and coriander leaves. Serve as a side dish with either steamed rice or chapattis / roti.

                                  Flat Beans, string them and trim both ends.

                             Heat oil in a pan & temper with nigella seeds and green chilies. 

                             Sauté for a few seconds.

                                 Then add the garlic and onion. Stir fry till translucent.

                      Add the flat beans, salt & turmeric powder. Mix well & cook, covered on 

                      a low flame till tender. Sprinkle some water and stir at intervals.

                     When done, add mustard paste, fresh grated coconut & coriander leaves. 

                     Give it a mix and sauté for a minute. 

                      Garnish with coconut, green chilies & coriander leaves. Serve as a side

                      dish with either steamed rice or chapattis / roti.