Sheem Shorshe is a delicious Bengali recipe combining Indian beans glazed with a thick mustard sauce. A classic way of enhancing the flavour of fresh green hyacinth beans.
Shimer tarkari is a simple side dish, easy to rustle up and goes well with rice. A deliciously nice way to make wild field beans.
Sheem (Sim, Shim) an Indian flat bean variety, helps in weight loss, lowering cholesterol and blood sugar levels. It has anti-inflammatory, anti-microbial and anti-fungal properties.
Sheem is known as Lablab Bean, Egyptian Kidney Bean, val bean, wild field bean, and Indian bean. The small flat green or purple pods are about 2-3 inches in length.
Shim (hyacinth beans) Shorshe (Mustard) Baata (Paste) – Flat green beans make for a great vegetable side dish here in Kolkata. Sheem Aloo Shorshe tastes heavenly when simmered in mustard sauce until soft and tender. The fresh green beans, potato and mustard blend beautifully into an appetizing vegetarian delight.
Fresh Sheem with a glossy green skin encasing tender peas, when cooked with potatoes in mustard paste tastes very good. If you dislike the sharp taste of mustard, just add a little poppy seeds and grated coconut while preparing the paste. You get a rich creamy consistency and a wonderful flavour.
Shorshe Sheem recipe (hyacinth beans coated with mustard sauce) is a typical Bengali dish made with the ubiquitous mustard paste. You’ll just love every bit of the mouth-watering Bengali dish!
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