A quick papdi or shim(sheem) chorchori

Writing after a long long time....hope everyone is keeping well.

As winters set in here we have the delectable vegetable known as papdi or flat beans or sheem as we call it in Bengali.

So I decided to make a quick mustard based side dish.

For sheem chorchori you will need:

200 gms flat beans ( remove the side strings)
Bit of turmeric
Pinch of methi seeds
Salt to taste
Mustard paste 1 tbsp *
Tomato 1 cut in big chunks
Green chilli -2 slit
Red chilli powder 0.5 tsp
Sugar (optional) pinch

To make the mustard paste:

Soak 3 tbsp of yellow mustard in water with little salt and 2 -3 raw rice for 15 min.
After 15 min drain the water and make a fine paste of the mustard with 1 green chilli.
If it is too dry you can add few teaspoons of water.

Now to the main recipe:

Heat 2 tbsp of mustard oil and throw in the methi seeds. As the seeds turn reddish put the beans in the pan and fry it covered for two to three minutes.

Now add salt,turmeric,sugar and red chilli powder and fry for another 3 minutes.

After that add 1 tbsp of the mustard paste and slit 2 green chilli. Fry for another 2 min .At this point you can add 2 tsp of water if you want some moisture. I didn't add any water.

After 2 min add the tomatoes and cover and cook till tomatoes become mushy and leaves oil. And you are done.Serve with steam rice.

A fusion Indo Thai Gravy

After a long long time am back ...

This dish is an Indo Thai egg masala as I would term it... And its an invention of one of those days when you have quite few ingredients on their finishing line and also you dont want to cut veggies.

I had yogurt, coriander leaves and red curry paste at my disposal and I came up with this. This dish gives a very distinctive Indian flavor with the hint of Thai spices and freshness of coriander.

Hope you like it.

Ingredients:

To make a paste :

Coriander leaves - 1 to 2 bunch
Garlic cloves (fat ones) - 3 to 4
Lime (small) : 1
Olive oil : 1 tbsp
Salt as per taste
Green chilli : 1 to 2 (as per taste) I used one jalapeno (Again one single standing in my refrigerator)
Water - 1/4 cup

For the curry :

Onion (big) - 1 sliced
Tomato - 1 sliced
Red curry paste(store bought) - 2 tbsp
Yogurt (plain flavor) - 3 heaped tbsp beaten
Red chilli powder as per taste (I used 2 tsp heaped) and I use Kashmiri Red Chilli powder.
Oil - 2 tbsp

Procedure :

1. Make a paste with all the ingredients for paste in a food processor. I made it runny with the addition of water.

2. Heat oil and saute onions and tomatoes till they leave oil.

3. Add in the thai red curry paste and saute for 2 min on low flame.

4. Add the coriander paste and saute for another 2 min. Check for seasoning. If you want it hot add the red chilli powder here.

5. Reduce flame to low and add yogurt  and simmer till oil is released.

This curry can be served with paneer or egg (shallow fried with turmeric, salt and redchilli powder)