Last two weeks were very enjoyable for me as my younger sister had come to bangalore after a long period and stayed with us for two weeks. During this period I made it a point to prepare most of her favourite dishes for her to enjoy. Only two items were left out Paneer Tikka and Garlic Bread, which I could not treat her with :(. I wished she could have stayed a few days longer, but she promised that she would be back soon and I would be able to start her next visit with these two dishes. Anyway, within her stay period , she wished to have this dish which is easy to prepare and healthy. So between many other dishes, I prepared Sheem Sorshe and was delighted to see her savoring this with pleasure.
250 gms flat fresh Beans
4 tbsp Mustard seeds (soak in warm water for atleast 1/2 hr before making paste)
4 Green chilies
1 tsp Turmeric powder
1 tsp Sugar
Pinch of Black onion seeds
4 tbsp Oil ( I use Mustard oil in this recipe)
Salt to taste
Rinse the beans thoroughly under cool water, pinch the ends off and take off the strings. Cut them into horizontally 3-4 pieces depending on their length. Make a smooth paste of mustard seeds with pinch of salt, green chillies and with 2 tbsp water. Keep aside.
In a heavy bottomed pan heat oil, add black onion seeds and the sliced beans. Add turmeric powder, salt, cover and cook on low flame. Keep stirring so that beans doesn't stick to the pan. Let it cook on it's own juices. When it is almost cooked add the mustard paste. Add sugar and salt to adjust the seasoning. Gently mix the paste with beans and cook till all the water is absorbed and leaves oil on sides of pan. This is a healthy accompaniment for rice.