Stuffed Hyacinth Beans Fry - Pur Diye Sheem Bhaja

          
Let me try to dispel a myth that Bengali cuisines are always Non Veg based. On the contrary, due to the fertile soil of the Gengetic belt region, many nutritious and tasty vegetables are grown in this region. One of the most popular one is seem( English name) . The method I am about to share with you is fried sheem which can be included as a side dish with dal and steamed rice. I love to have this with plain rice, some hot bhaja tel (same oil in which it was fried) and green chilly. The stuffing is made of mustard seeds, coconut. poppy seeds, which make it extremely delectable.

Ingredients:
8-10 Hyacinth Beans (seem)
3 tbsp Poppy seeds
3 tbsp Mustard seeds
3 tbsp Coconut
3-4 Green chillies
Pinch of sugar
Salt to taste

Outer coating:
Besan (gram flour)
Rice flour
Kalo jeera /Nigella seeds
Turmeric powder
Little water to make the paste
Pinch of Sugar
Salt to taste

Oil for frying

Method:
Make a paste of poppy seeds + Mustard seeds +Green chillies and coconut in either sheelnora or in mixi by adding a pinch of sugar. With little water grind it to make a smooth paste.

Cook the beans in salted water on low flame till it is soft and half done. It should not take more than 6-7 minutes to reach this stage. Drain out the excess water and place the beans on a dry towel to soak the water.

Split the beans from the center carefully. Take a spoon full of the above paste and fill it inside the beans. Don't overload the beans pocket :-)

Make a batter of  besan, rice flour and mix the spices to make a smooth batter. Dip each stuffed bean into the batter to coat evenly. Deep fry in hot oil until golden brown. Enjoy these crispy beans fry with steamed rice and dal.