Wednesday, February 5, 2014

Shorshe Sheem aka Seim Beans with Mustard Paste

What in bengali household is known as "sheem" is better known in the world as Indian flat beans or more scientifically as hyacinth beans or seim beans. A quick search in the wikipedia showed me bright purple (or is it magenta?) beans which I have not seen in my life. What we have as a winter bounty every year are dark green flat beans that make its way to curry. I like them best with mustard paste and that is how it was mostly cooked by my Maa. Sometimes few beans made their way to a mixed vegetable curry.

It is very easy and takes only few minutes to be cooked. Only hard part is making the mustard paste.


Seim beans - 10-15 beans
Nigella seeds (kalo jeeray) - a pinch
Mustard oil (any oil of your choice)- 1 tablespoon

For mustard paste

Mustard seeds - 3 tablespoons
Poppy seeds - 1 tablespoon (optional)
Green chilies  - 1 or more according to taste
Salt  - To taste
Turmeric - a pinch

For the paste, add all the ingredients with 1/4 cup of water and make a paste in mixer grinder. Add more water if required. It takes nearly 8 to 10 minutes to make a smooth paste. The texture will be really smooth.

Cut the beans in 1 inch pieces.

Add oil in the pan and heat. Add the beans and saute for 3-5 minutes.

Move them to the side of a pan and add the nigella seeds and saute for a minute or two more.

Add the mustard paste to it and smear it well with the paste. You might add a couple tablespoon of warm water to it. Add a pinch of sugar to it (my mother hates it, but I like it).

Also, add a pinch of turmeric for nice color.

Cook it covered for 5 minutes more or till the beans change color and are cooked.

Serve it with a plate of warm white rice.



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