Name: Sheem Posto (Flat Beans cooked in Poppy Paste) recipe by Deepsikha Chakraborty at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Flat beans 500 gm; Tomato 1 no. (chopped); Poppy seeds 4 tablespoon; Mustard seeds 2 tablespoon; Green chiili 6 nos. (3 roughly cut and 3 slitted from middle); Fenugreek seeds 1/2 teaspoon; Dried red chilli 2 nos.; Turmeric powder 1.5 teaspoon; Warm water 1 cup; Mustard oil 4 tablespoon; Salt, according to taste

ABOUT Sheem Posto (Flat Beans cooked in Poppy Paste) RECIPE

Sheem or Flat Bean is one of my favourite winter vegetables. I like almost all preparation of sheem, and when I don’t have enough time, I just stir-fry it and eat – I even like that so much. Sheem Posto has a special place in Bengali vegetarian kitchen. Back home, it's one of my Mom's special winter delicacy. This is a no-onion no-garlic recipe.

Ingredients Serving: 4

Flat beans 500 gm
Tomato 1 no. (chopped)
Poppy seeds 4 tablespoon
Mustard seeds 2 tablespoon
Green chiili 6 nos. (3 roughly cut and 3 slitted from middle)
Fenugreek seeds 1/2 teaspoon
Dried red chilli 2 nos.
Turmeric powder 1.5 teaspoon
Warm water 1 cup
Mustard oil 4 tablespoon
Salt, according to taste

Instructions

Mix poppy seeds, mustard seeds and roughly cut green chillies together and make a fine paste. Keep aside.
Cut both the heads of flat beans and remove the threads. Rub them with 1 tea-spoon turmeric powder and salt.
Heat 1 table-spoon oil in a pan and add the flat beans. Mix well, lower the flame, cover the lid and cook until the flat beans become soft. Remove from the pan and keep aside.
Heat the remaining oil and add fenugreek seeds and dried red chilles. Stir and allow them to splutter.
Now, add slitted green chillies, tomato, 1/2 tea-spoon turmeric powder and salt. Stir until the tomato gets mushy.
Add the poppy-mustard paste and warm water. Mix well and cover the lid. Lower the flame and cook until the oil starts separating the mixture.
Now, add the flat beans and mix well. Cover the lid and cook for 7-10 minutes on medium to low flame or until the beans are well cooked.
The gravy should be completely thick, so, if there remains, open the lid and cook by stirring frequently until the water gets evaporated. Be careful, the gravy should not get burned.
Once you have the desired consistency, your Sheem Posto is ready to be served.