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Simba-Rai (Broad-beans with mustard paste)

May-04-2016
Roshni Subudhi
20 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Simba-Rai (Broad-beans with mustard paste) RECIPE

In Odisha and West Bengal, the languages is quite similar as well as food style. In most dishes, mustard oil, mustard paste, panch phoran is used to enhance the flavor, this one is also called as Besara in Odiya. When I got this vegetable in Jakarta, I was so surprised and very happy as well, I thank God that gradually some Indian vegetables are available here.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Orissa
  • Blending
  • Boiling
  • Sauteeing
  • Side Dishes
  • Vegan

Ingredients Serving: 4

  1. 3 tsp mustard seeds
  2. 1 tsp cumin seeds
  3. 1 whole red chilli
  4. 2 garlic cloves
  5. 1 tsp mustard oil
  6. 1 whole red chilli
  7. 1/2 tsp panch phoran
  8. 6-8 curry leaves
  9. 1/4 tsp turmeric powder
  10. 1 medium sized tomato, chopped
  11. 100 gm broad beans
  12. Water to make the gravy
  13. Salt to taste

Instructions

  1. First remove the laces of broad beans by plucking little from both ends. Then cut into two pieces.
  2. Now take water and add salt to this.
  3. Next, add the broad beans into the hot water and boil for 10 mins so that it becomes tender.
  4. Make the rai or besara paste using mustard, cumin seeds, red chilli and garlic cloves, then add water little by little.
  5. Now heat oil in a pan, add paanch phoran, whole red chilli and curry leaves.
  6. When the mustard starts to crackle, add tomatoes to this and stir it properly so that the tomatoes get completely mashed.
  7. Now add turmeric powder and the paste, stir it for 2-3 mins.
  8. Add little by little water in between.
  9. Now add the boiled broad-beans to this,stir for sometime.
  10. Serve hot with rice and dal.

Reviews (1)  

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Shilpa lad
May-04-2016
Shilpa lad   May-04-2016

Wow looks simple to cook and heavenly in taste! An infusion of flavours :D

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