Bengali Style Sheem with Posto
This is a popular Bengali side dish that is usually had along with a daal-rice combination. It’s very easy to make and very healthy too. My mother makes this quite often and is quite a favourite among all of us.
Sheem (Hyacinth bean) is a very popular vegetable that is had across most parts of the country. I had learnt a Punjabi style Sheem recipe from Chef Harpal’s show ‘Turban Tadka’ on Food Food, but I’m yet to try it. Until then, here’s the Bengali version of Sheem with khus khus (posto) paste.
In Bengal, most veggies like Lady’s Finger (Okra/ Bhindi), Potatoes, Brinjal (Aubergine) Hyacinth bean can be had in two varieties – either with Mustard Paste – which is known as Shorsho Bata or with Khus Khus Paste – which is known as Posto Bata. My mum prepares these veggies in these two versions and they are absolutely delicious. The style of cooking is such that the veggies like Sheem are not overcooked so it retains the crunchy texture and blends beautifully with the mustard/ khus khus paste. Try it today and let us know what you think.
To prepare either of the paste, first dry grind 2 – 3 tbsp of mustard or khus khus in the small blender jar. Once coarsely ground, add a small green chilli, a garlic flake, 1/2 tsp salt and a little water to make a paste. You need to strain the mustard paste through a sieve while adding it to the dish. The khus khus paste does not require to be strained. You can add it directly from the jar.
- Sheem (Hyacinth bean)– 250 gms
- Mustard Oil – 1 – 2 tbsp
- Onion seeds (kalonji) – ½ tsp
- Paanch Phoron – 1 tsp
- Salt to taste
- Turmeric Powder – ½ tsp
- Mustard paste -1/2 a small bowl approx. (If you wish to use fresh Mustard paste instead of the Khus Khus paste)
- Onions (optional) – 1 medium size thinly sliced (if using mustard paste instead of Posto Baata)
- Posto Bata (Paste) – 1/2 a small bowl (approx.)
- Green chillies – 1 – 2 nos.
- Heat mustard oil and add the kalonji/ paanch phoron.
- Now add the stringed and chopped sheem and stir well.
- Add turmeric powder, salt, a pinch of sugar and mix well. Keep covering and stirring occasionally until done.
- At the end add posto bata or shorsho bata and cook.
- Drop a couple of green chillies and cover before serving hot with steam rice.