7 May, 2019
Sheem Shorshe: Hyacinth bean in Mustard sauce.
There are some recipes that always take you back home. It could be that the particular ingredient is not available locally anymore, or the cooking process have been tricky enough not to spike the interest in trying it at home. Sheem Shorshe has been one of those.
It is not a common vegetable that I see in my small prairie town. However any time I am in the city, I enjoy the Indian grocery store there. Needless to say I go overboard on my purchases.
This is such an easy and awesome recipe, goes very well with piping hot rice.
Recipe: Serves 4 as a side dish
Sheem ( Hyacinth beans) 4 cups
grated coconut 1/2 cup
Mustard seed paste 1 Tbsp
Poppy seed paste 1 Tbsp
turmeric powder 1/2 tsp
Red chilly powder 1/2 tsp
salt to taste
tomato paste from 1 medium tomato
mustard oil 2 Tbsps
dry red chilly 2
mustard seeds 1/2 tsp
green chilly paste 1tsp
brown sugar 1 tsp
Cut off the top and bottom ends of the beans. Peel off a string from the hard side of the bean longitudinally. Wash and boil them till semi soft. Discard the water and keep aside.
Marinate the above with the mustard paste, poppy seed paste, turmeric powder, salt and sugar, coconut, tomato and green chilly paste. Let it rest for half hour.
In a pan take the mustard oil on medium heat. When hot add the dry red chillies and mustard seeds. when the seeds sputter add the marinated beans. Cover and cook for 5-7 minutes. If it gets too dry add a couple table spoons of water.
Put the gas off. Let it sit covered for another five minutes.
Enjoy with piping hot rice.