Shorshe - Mustard
Baata - ground paste of anything ( mustard here )
Shim - Hyacinth beans
Right now I have a typing block.
What? Well ... ok ... I did so want to write 'a writer's block'. But one round around blogosphere overflowing with perfect writings complete with humour, tragedy and recipe to the boot ... and I shrink to a size smaller than the shrunk kids in HISTK.
Well .... this is a food blog. I am doling out recipes. So what if I can't give food for the soul? Food for the tummy is enough ... na? ;-) So spake the cook in me.
And so revelling in this thought, here comes a recipe right away.
I knew my Ilish series were getting on everybody's ... including mine ... nerves. So when dear Rush requested some Bong veggie dish with such a 'puhlllleeeaseeee' , I could not ignore her. :-)
So here is one.
The vegetable Shim / Hyacinth bean, which has always been on my much hated list is now tolerated moderately. I like it in a mixed veggie dish ... where it gets squished to oblivion and I get no trace of it ... or sometimes cooked in mustard paste ... with potatoes of course. ( I pair one piece of bean with one piece of potato. ;-) )
Jokes apart, this vegetable tastes very good when it is cooked fresh. The skin should be shiny green and the peas inside should not have grown too much.
If you are not too familiar with the strong taste of mustard , you can add a little posto / poppy seeds and coconut to it when making the paste. Gives a wonderful taste as well as flavour.
I use white mustard seeds along with the black ones when making the paste ... ratio 2:1 ... makes it less pungent.
Need : Fresh hyacinth beans ( remove the string and cut into 2 or 3 pieces),
mustard paste, sliced onions, sliced potatoes,
1 or 2 fresh green chillies, turmeric powder,
salt and sugar to taste, a little cooking oil.
How to : Heat a little oil in a kadhai / wok.
Add the onions and green chillies and fry for a while.
Then add the potatoes and the beans. Fry a while and add the turmeric powder ( just a pinch), mustard paste, salt and sugar.
Add some water and cover.
Cook till the vegetables are tender.
Remove cover and cook till all water dries up.
Serve hot with plain rice.