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Sunday, January 8, 2012

Sheem Paturi or Flat beans with mustard paste


In winter the markets in India gets filled with fresh vegetables. The shop keepers stock up with flat-beans, green peas, radish, cauliflower, cabbage and lots of other green stuff. When I used to live in Bangalore every Saturday I headed straight to that section of the HAL market. One of my hardcore non-vegetarian friends used to tell me that soon my feet would evolve into hooves :)

If there is something which my husband hates to eat is flat-beans. He refuses to even be in the house when it’s cooked. So this Saturday when he had to go to office for some work, I ceased the opportunity.



  1. 250 gm. sheem (flat beans)
  2. 2,3 green chilies
  3. 1 tsp. kalonji (nigella seeds)
  4. Turmeric powder
  5. Salt
  6. Sugar
  7. 2-3 tbsp of black mustard soaked in water



In a grinder make a smooth paste of mustard seeds and one green chili.

Remove the stringy part of the beans  and cut into halves. The beans I got in the Indian store was smaller in size, so I didn't cut it.IMG_9763

Heat mustard oil in a pan and temper it with kalonji and green chilies. When the spices start popping add sheem along with salt, sugar and turmeric powder. Mix it well and cook it covered till the sheem becomes soft. Add mustard paste and fry the beans along with it till its dry. Your sheem paturi is ready to be served with hot steaming rice.

1 comment:

Babu said...

Very nice way to prepare sheem. Thanks!