Sheem bhorta

Aditi Bhowmik’s Sheem Bhorta, published by Bong Eats, is a Bengali flat-bean mash cooked with mustard oil, onion, garlic, green chilli and spices. The selected version is browned until glossy, caramelised and fudgy.

The flat beans are washed and destringed, then steamed in a boiling pot with water. They are drained and ground with onion, garlic and green chillies into the selected chunky paste.

Mustard oil heats in a kadai until it gently smokes and becomes pale yellow. The prepared flat-bean paste is added and mixed into the same oil.

Salt, sugar, turmeric and red chilli powder are mixed in. Frying continues as moisture evaporates, oil releases, and the mixture becomes shiny and comes away from the pan sides. It is then browned until caramelised and fudgy.

The mash is removed from the pan and served as a small first-course portion with rice. The author’s preferred parboiled rice is selected as the prepared accompaniment.