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.

Aloo Sheem Bhaja (Potato - Flat Beans Curry - Bengali Style)

          This simple potato & flat beans stir fry is anytime welcome if you are looking for an easy side dish with minimum of spices. This no-fuss curry is a great winter food. It can be prepared  with some fried vadi (dried lentil dumplings) to add some crunch to the dish. Relish with any form of rice or Indian bread with a dash of lime if you want some tang.  So check out the step by step pictorial recipe to prepare it.

• 250-300 gms. flat beans, sliced
• 8-10 vadi (dried lentil dumplings)
• 1 potato, cut into small pieces
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tsp. garlic, chopped
• 2-3 tbsp. coriander leaves, chopped

          Heat oil in a pan and fry the vadi till golden in colour. Drain and keep aside. Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds.

          Now add the potatoes and fry till they turn light brown in colour. Then add the flat beans, garlic, fried vadi and all the dry spices.

          Combine everything well and cover. Sprinkle water at intervals and cook till the veggies turns soft. 

          Add the coriander leaves and give it a stir. Serve as a side dish with either rice or chapatis.

                      Heat oil & temper with cumin seeds & asafoetida. Saute few seconds.

                                 Add potatoes & fry till they turn light brown in colour. 

                                Add flat beans, garlic, fried vadi & all dry spices.

                                When done, add coriander leaves & give it a stir.

                              Serve as a side dish with either rice or chapattis.

Flat Beans / Surti Papdi Korma

          Today I would like to share a simple Korma style Flat Beans curry that you can have as a side dish with both rice or chapattis. It is also known as Sem ki Phali or Papdi. Just a blend of few basic ingredients for the gravy makes this dish very delicious. 

          The addition of ghee to the end product enhances the flavour and makes it very aromatic. So go ahead and try it by checking out the step by step pictorial recipe to prepare it.

• 300 gms. flat beans,
• 1 onion, chopped
• 1" ginger, chopped
• 3-4 garlic cloves
• 1-2 fresh chilies
• 1 tomato
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. sugar
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp. turmeric powder
• 1 tsp. ghee

          Cut the ends of the flat beans. Wash and drain them. Grind the onion, tomato, ginger, garlic and chilies to a coarse paste. Keep aside.

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. Now add the ground onion paste and keep frying on a medium flame till almost dry.

          Add the tomato paste and all the dry spices (except salt). Sauté well till the oil separates. Then add the flat beans, salt and sugar. Mix everything well and add 1/2 cup water.

          Cover with a lid and simmer till the beans are soft. Keep stirring at intervals and sprinkle more water if needed. 

          When done, add the ghee and switch off the flame. Serve as a side dish with rice or chapattis.

                  Grind onion, tomato, ginger, garlic & chilies to a coarse paste. Keep aside.

                                Cut the ends of the flat beans. Wash & drain them. 

                   Heat oil & temper with cumin seeds & asafoetida. Sauté for few seconds. 

                      Add ground onion paste & keep frying on med. flame till almost dry.

                    Add tomato paste & all dry spices (except salt). Sauté till oil separates. 

                                 Then add flat beans, salt & sugar. 

                                 Mix well & add 1/2 cup water.

                                  Cover & cook till done. Add ghee & switch off the flame.

                               Serve as a side dish with rice or chapattis.