Ya, ya … I know, I’ve been on this bong cooking spree since a while (my past few posts have been mostly of bong cuisine). Well, these are regulars at my place & the thought of puting these on the blog never came to my mind. But then I thought why not 😎😁
‘Sheem Shorshe Posto Bata’ is a very easy & delicious Bengali preparation in a thick & mildly spicy mustard & poppy seed gravy. The pungency of mustard & the creaminess of ground poppy seeds makes this dish unique & a regular at most Bengali households !
Sheem/ sim is an Indian flat bean variety. Also called lablab beans or hyacinth bean, these flat green pods are about 2-3 inches in length. These tender beans when simmered in mustard paste taste heavenly. This easy preparation makes a great side dish with steamed rice.
For those who love dishes with mustard paste, this recipe is sure to tickle your tastebuds, a mouthwatering Bengali delicacy.
What you need to make it is…
- 200gms hyacinth beans
- 2 tsps mustard powder (I’ve used the sunrise mustard powder)
- 3 tbsps poppy seeds
- 1 tsp nigella seeds
- 1/2 tsp turmeric powder
- 2 green chillies
- 2 tbsps mustard oil
- Coriander leaves chopped
- Salt to taste
Dissolve the mustard paste in little water & add a pinch salt, keep aside.
Wash & string the beans, cutting both the ends & tearing the fibre on either side. Chop into two or three pieces.
I prefer to double boil/steam the beans in the cooker for just 5 mins so they get a little tender pre cooking.
In a blender, grind the poppy seeds with little water & the green chillies. Grind till the poppy paste feels coarse but creamy.
Now in a wok, smoke the mustard oil.
Add the nigella seeds, add the tender beans, some salt & turmeric powder.
Saute till the beans are cooked (won’t take more than 5 mins since they are already steamed).
Add the poppy paste & mustard paste. Cook covered for another 5 mins till the gravy thickens & coats the beans well.
Adjust salt, add some chopped coriander leaves, tip in some raw mustard oil for the extra punch.
Serve hot with steamed rice.
- Steaming the beans is optional, but I prefer to do it, since it reduces the cooking time considerably & beans tenderize well too.
- Add salt to the mustard paste, if using sunrise powder, it removes the bitterness of mustard. (Advisable as per the pack instructions).
- Adding raw mustard oil in the end is optional, can be avoided.