Bengali Sheem Bharta Recipe Using Mustard Oil
Ideal For
Lunch
Food Type
VegIngredients
How To Cook
- 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)
- 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
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