Sheem Bharta
A comforting, rustic mash of tender flat beans infused with pungent mustard oil, garlic, and aromatic coriander.
👩🍳 Process
Pour water and a pinch of salt into a pan, add the cleaned flat beans, cover and cook on medium heat. ▶ 0:59 5 min · medium
Once the beans are soft, drain them and set aside. ▶ 2:17
Heat 1 tablespoon of mustard oil in a pan and fry the dry red chilies until they turn dark. ▶ 2:21 medium
Add peeled garlic cloves to the pan and saute until they start to turn golden brown. ▶ 3:18
Add the boiled flat beans and saute them with the garlic and chilies. ▶ 3:30
Add green chilies (broken in half), saute for another minute, then turn off the heat and let the mixture cool. ▶ 3:44
Transfer the cooled mixture to a blender jar. Add fresh coriander leaves along with their stems, 1/2 teaspoon of salt, and 1/2 teaspoon of sugar. Blend into a smooth, thick paste. ▶ 3:57
Heat another tablespoon of mustard oil in a pan, add kalonji (nigella) seeds, and let them splutter. ▶ 4:17 medium
Add chopped onions and fry them until golden brown. ▶ 5:10
Add the blended paste to the pan. Rinse the blender jar with a tiny splash of water and add that as well. ▶ 5:24
Stir the paste continuously on medium-low heat, cooking until all the moisture evaporates and the mixture forms a cohesive, dough-like mass that easily pulls away from the pan. ▶ 5:43 6 min · medium-low
Transfer the prepared Sheem Bharta to a serving plate and serve with hot steamed rice. ▶ 6:50
💡 More tips
- Using coriander stems along with the leaves provides a much richer aroma and flavor to the bharta.
