Скачать или смотреть Sheem Shorshe | | Flat Bean Recipe | Bengali recipe | Winter Special | শিম সরষে

Winter is my favourite season, thanks to the vibrant markets bursting with fresh produce. The sight of cauliflowers, fresh peas, green onions, and leafy greens is irresistible. The aroma of coriander leaves mixed ground with cauliflower leaves for a phulkopi pata bata or a simple cauliflower and fish stew (macher jhol), feels like a celebration of the season. Sheem is always a highlight, and sheem’er jhal is a family favourite. Tugga, my elder child, loves his winter vegetables so much that he often skips fish for a bowl of sheem shorshe. Brishti, however, is still at the age where greens are avoided. She carefully picks them out and sets them aside, but I know her preferences will change over time.
To prepare sheem shorshe, soak mustard seeds for 20 minutes. Grind them with salt, turmeric, and green chilies into a smooth paste. Strain it if using a grinder. Heat mustard oil and temper it with nigella seeds and green chilies. Add the sheem, toss lightly, and season with salt and turmeric. Cover and cook for a few minutes, then add the mustard paste and water. Simmer until the beans are tender. Finish with a pinch of sugar, split green chillies, and a drizzle of raw mustard oil for an extra kick.

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