Name: Sheem Posto (Broad Beans with Poppy Seeds) recipe by Ipsita Pal at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 gms of Broad Beans; 2 small Potatoes; 4 tbsp of Mustard oil; 100 gms Poppy seeds; 5-6 green Chilies (adjust according to heat preference); 1 tsp of black Jeera

ABOUT Sheem Posto (Broad Beans with Poppy Seeds) RECIPE

Sheem posto is a typical bengali dish relished with steaming hot rice. The delicate flavor of the beans is the hero of the dish.

Ingredients Serving: 4

500 gms of Broad Beans
2 small Potatoes
4 tbsp of Mustard oil
100 gms Poppy seeds
5-6 green Chilies (adjust according to heat preference)
1 tsp of black Jeera

Instructions

Remove the ends and spines of the beans. Wash and clean the beans then set aside.
Skin and dice the potatoes, then keep them aside.
Grind the poppy seeds along with two chilies. (You need to soak the poppy seeds and chilies in warm water for 30 minutes before making a paste.)
Heat a wok and add 3-4 tablespoons of mustard oil. Add 1 tsp of black jeera with two whole green chilies and stir until the aroma develops.
Next add the beans and potatoes with salt to taste and fry until it is done.
Then add the poppy seed paste and stir continuously for two minutes or until the oil leaves the sides.
Add in a teaspoon of mustard oil before this dish is almost cooked.
At this stage, you can add a teaspoon of sugar if preferred. (I have done this to satisfy my bong tastebuds.)
This dish is ready to be served with rice and loads of love.

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