Sheem Posto (Flat Beans Curry - Bong style)

 

          Sheem Posto is a typical Bengali style Flat Beans curry, cooked in a cashew paste instead of poppy seed paste as the latter is not available at my place of residence. But there was absolutely no difference on the taste and flavor. It turned out just amazing. 

         This recipe 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 a drizzle of mustard oil to the end product. It just tastes divine. So check out the step by step pictorial recipe to prepare this classic Bong delicacy.

        

           Cashew nut paste can always be substituted with poppy seed paste, sesame seed paste or kasundi if desired. It gives a nice flavor to the dish. I did not add any onion, ginger or garlic as I wanted to keep it a pure vegetarian delight. 

           You can add one chopped tomato. It just tastes yummy. All potato lovers, you can add one or two julienned potatoes to the dish for some variation. 

        

• 250 gms. Flat Beans, string them, trim both ends and cut into half
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 1 dry red chili, broken
• 1/3 cup cashew nut paste
• 1 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 cup water
• 3 green chilies, slit
• 1-2 tbsp. coriander leaves, chopped

          Soak the cashew in water for 10-15 minutes. Then grind into a fine paste. Keep aside. 

          Heat 2 tbsp. mustard oil in a pan and temper with nigella seeds and dry red chili. Sauté for a few seconds.

          Then add the flat beans and stir fry for 2-3 minutes. 

          Now add the cashew paste, turmeric powder, roasted cumin powder and salt to taste. Mix everything well.

          Add 1/2 cup water and green chilies. Cover and cook on a low flame till the flat beans are tender and the gravy thickens.

          When done, add coriander leaves and the remaining 1 tsp. raw mustard oil.

          Serve as a side dish with either steamed rice or chapattis / roti.

Heat 2 tbsp. mustard oil in a pan & temper with nigella seeds & dry red chili. Sauté for a few seconds.

            Then add the flat beans & stir fry for 2-3 minutes. 

Add the cashew paste, turmeric powder, roasted cumin powder & salt to taste. Mix everything well.

Add 1/2 cup water & green chilies. Cover & cook on a low flame till the flat beans are tender & the gravy thickens.

When done, add coriander leaves & the remaining 1 tsp. raw mustard oil.

             Serve as a side dish with either steamed rice or chapattis / roti.

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.