"FOOD FOOD JUNCTION".

Shorshe Sheemer Sonali Jhal | Homade Recipe.

A Winter Special Pure Bengali Vegetarian Recipe.

Hello everybody.

Again a warm greeting to your own blog "FOOD FOOD JUNCTION, today i have come win another dish "Sheem Shorsher Sonali Jhal" named by me its a tasty veggie lover dish. I will impart all the key's to you from the fixings to formula, so attempt this dish at home and get appreciate from your family in this colder time of year.

So don't stress over calories it tends to be singed yet assuming that you overlook this dish you'll might miss the delicacy.
Being an Indian and a Bengali we are a conceived foodie and at first the impact of the vegetarians food varieties is thoroughly have been a piece of our life. The dish is some how weighty and rich for those individuals who are on diet.
This delicacy is not only for the vegetarian people but for the non - vegetarians also, who will eat the dish. 'No one can have it at once' they will definitely ask for second round.

In West Bengal (Kolkata) and Bangladesh, the green units alongside the flat beans, known as (sheem), are cooked as vegetables or cooked with fish as a curry. In Kerala, it is known as Amarakka, Avara or Amara Payar . The beans just as the bean units are utilized in cooking curries.Most eatable podded beans produce moderately low yields of mature seeds or have seeds that are of low eating quality. Seed colors range from white through green, yellow, tan, pink, red, brown, and purple to dark in strong shadings and incalculable differentiating designs. Seed shapes range from almost round to smoothed, stretched, and kidney-formed. Cases are of different shades of green, yellow, red, and purple and sprinkled with red or purple; case shapes range from level to adjust, smooth to unpredictable, and directly to forcefully bended, so today we will prepare "Sheem Shorsher Sonali Jhal".

Can you please give your valuable feedback by writing a simple comment in the comment's box or even just a give a smiley please. ☺☺☺☺

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Ingredients :-

Flat beans (sheem) :: 10-15 pcs.
Mustard oil :: 6 table spoon.
Mustard paste :: 3 Table spoon.
Poppy paste :: 3-4 table spoon.
Green chili :: 20-25 pcs.
Black cumin :: 2 (tea spoon).
Salt :: (as per taste).
Sugar :; (as per taste).
Turmeric powder :: 4 (table spoon).
Water :: (for boiling).

Advantage and Disadvantage of the Ingredients :-

v Advantage.	v Disadvantage.
v Flat beans (sheem): Rich in proteins and also consist of vitamins A,K and C.	v Flat beans (sheem): Person having uric acid can peel the seeds and eat it.
v Mustard oil: Consists of lots minerals and vitamins.	v Mustard oil: Can be replace by the sunflower or rice bran oil which is much lighter.
v Mustard paste: Also enhance the taste of the dish with flavors.	v Mustard paste: : People having problem of digestion must avoid it or use slightly, just use the water of the paste.
v Poppy paste: Can reduce blood pressure.	v Poppy paste: Do not use it regularly in dishes.
v Green chilies: It keeps your skin glowing and healthy.	v Green chilies: No such disadvantage if it use in dishes
v Black cumin: : It is used as a home remedies can prevent asthma, allergies, cough, bronchitis.	v Black cumin: Person who have blood related problem can avoid it might cause slow blood clotting .
v Salt: Enhance the taste of the dish.	v Salt: It has many disadvantages, so please use as less to your taste buds.
v Sugar: Enhance the taste of the dish.	v Sugar: It’s also has many disadvantages, so please use as less to your taste buds.
v Turmeric powder: Good for daily use in dishes and it is also a good home remedies.	v Turmeric powder: No disadvantages.

Best Time to Buy From the Market:-

Go as early as possible to the market.
Buy it from a good shopkeeper.
Reach the market as early as possible and take it from the first lot.

Some sign to Identify Fresh Flat Beans (Sheem):-

Flat beans must be green in colour.
The beans does not be whitish.
It does not have any black or grey spot in it.
The seeds in the beans must be small and soft.
When you are buying from the open market make sure the vegetables are soft while you touch it.

At a Glance:-

Cuisine.

Keyword

Marination Time.

Cooking Time

Servings.

Cost.

Richness of Dish.

Bengali.

Sobuj Sheem er Sonali Jhaal.

N.A.

30 – 40

minutes (approx).

2 persons.

N.A.

Rich.

Flavors of the Dish:-

Firstly it is a seasonal dish.

Tasty as well as finger licking pure vegetarian dish

This preparation is very simple as compare to the taste of the dish.

Are you thinking about non – veg , hey just skip it ,try this veg preparation and tell me in comment section.

Eqiupment :-

Booti, knife or scissors ( to cut the beans).
Chopping board.
Mixer grinder ( make smooth paste of spices).
Utensils (kadai), non stick pan.
Gas.

Recipe :-

First cut the beans properly then wash it and keep them aside until the water drains out of the beans. Give mustard oil si table spoon to the utensils (kadai) or non - stick pan and give time to warm up the oil in the low flame then add two teaspoon of black cumin in the warmed oil and keep it ina low flame.

After that give three table spoon of the black mustard paste , three table spoon of poppy seed paste, ten to fifteen pieces of flat beans (beans can be added more as required to the number of persons) and stir it gently in the low flame and salt and sugar to your required taste add four table spoon of turmeric powder in it.

Keep on stir the spices until it is golden brown then add some water (for boiling) to boil it up.

Please notice the flame must not be high keep it for ten minutes in the gas oven, stir the preparation if the beans and all the spices soak all the water then your "Sheem Shorsher Sonali Jhal " is ready to serve.

Serve it with hot steam rice.

(Note ) :-

The dish "Sheem Shorsher Sonali Jhal" we prepare is properly maintain with hygiene as it is home made, therefore the vegetables and spices are totally fresh and about the oil use in this preparation is completely fresh. Please do not use the oil in another dish.

Thanking You

Yours Foodie Friend

Rana.