Kolkata-based food blogger Urmimala shares a traditional recipe of flat beans cooked in a tangy tamarind gravy. You can share yours too!
Sheem with dhonepata and tetul (Flat beans cooked in coriander and tamarind curry) is a traditional Bengali dish, says Urmimla.
It is tangy and spicy, and goes well with rice, she adds.
Here's the recipe:
Sheem with Dhone and Tetul
- 5 to 6 sheem (flat beans) cut into small square pieces
- 2 tbsp tamarind paste
- 1 bunch of dhonepata (coriander leaves)
- 2 to 3 green chillies
- Sugar to taste
- Salt to taste
- 2 tsp vegetable oil
- Soak the tamarind pods in warm water.
- When they become soft, separate the pulp using a sieve.
- Blend coriander leaves into a paste.
- Heat 2 tsp oil in a kadai. Stir fry the sheem pieces.
- Add green chillies.
- Add the coriander and tamarind paste. Add sugar and salt per your taste.
- Add some water if required and cover the kadai.
- Cook till sheem pieces become tender.
- The resulting curry should not be too dry.
- Serve hot with steam rice.
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