Bengali Sheem Bharta Recipe
Talking of a winter vegetable that’s famous among Bengalis, sheem is one that tops the list. Known for its versatility across multiple Bengali cuisines, this complements most recipes with its unique flavor and texture. With a healthy touch to a busy and hectic weekday, this Bengali Sheem Bhorta is something you’d not want to miss out on.
Here’s how to prepare this Bengali special recipe with the best kachi ghani mustard oil.
Ingredients:
- Sheem- 1 ½ pounds (finely cut)
- Onion- ½ cup chopped
- Garlic- 3 cloves (finely chopped)
- Nigella Seeds- 1 tsp
- Salt to taste
- Sugar to taste
- Coconut- ¾ cup (scraped)
- Green Chilies- 3
- Doctors’ Choice Kachi Ghani Mustard Oil – 1 tbsp
For Tempering:
- Kachi Ghani Mustard Oil- 1 tbsp
- Nigella Seeds- ½ tsp
- Green Chilies- 2
- Garlic- 1 clove (finely chopped)
Instructions:
- Heart oil and nigella seeds in one pan and leave it for a while until it sputters
- Add the garlic to ensure its adds fragrance to the mixture
- Add the onions and fry until translucent
- Add the sheem and stir all for over 3-4 minutes
- Add the coconut and saute the mixture for 3-4 mins under a medium flame
- All the salt and sugar for taste
- Cook the sheem on a low heat for approximately 10 mins
- Turn off the heat and let it cook for 10-15 minutes
- Now make a paste of the sheem and chilies in a blender. Add a little water and make a fine paste out of it
- Keep the paste aside once ready
- Heat 1 tbsp of Doctors’ Choice Kachi Ghani Mustard Oil in a pan
- Add the nigella seeds, chopped garlic and chilies into the pan. Wait till it gets fragrant
- Add the cooked sheem paste. Cook till the moisture is absorbed well. Cook for over 6-8 minutes
- Enjoy delicious and traditional Bengali Sheem Bhorta with white steamed rice
