Sheem Shorshe
Aloo Shim Shorshe Baata is a great combo. The tender and sweet sheem cooked with potatoes in a thick mustard sauce is just perfect for vegetarians seeking variety. Learn how to make this hyacinth beans recipe.
Servings: 3
Calories: 204kcal
Ingredients
- Mustard powder – 1 ½ tbsp
- Sheem/hyacinth beans, chopped – 1 ½ cups
- Potato – 1 medium
- Mustard oil – 1 tbsp
- Nigella seeds – ¼ tsp
- Green chilli – 1, slit
- Salt – ½ tsp
- Turmeric powder – ½ tsp
- Water – 1 ½ cups
Instructions
- For this sheem recipe Bengali style, mix the mustard powder with a pinch of salt and 3tbsp water to form a thick slurry. Set aside for 10 minutes.
- Wash, peel and cut the potato into wedges.
- Wash the green beans. Snip off the ends and remove the strings on either side of the flat bean. Cut each bean into 2-3 pieces.
- Heat oil in a pan. Add the nigella seeds and slit green chilli. Allow to sizzle.
- Add the chopped potato and hyacinth beans. Stir for 1- 2 minutes.
- Sprinkle haldi, salt and sugar. Sauté for a couple of minutes.
- Mix in the mustard paste. Add 1 ½ cups water and combine everything well. Put a lid on and cook on medium flame till you get a nice thick consistency. The aloo should be cooked through and the shim should be tender.
- The aloo and shim should be nicely coated with the sorshe bata with a wee bit extra mustard sauce on the side.
- Serve Sorshe Sheem with steaming hot rice and dal or with any Indian flat bread.