Sheem Posto

With an increase in the number of commercial cold storage and frozen food options , the joy of eating seasonal vegetables is soon getting diluted . As kids , i remember how delighted we used to be to devour seasonal goodies and how happy , the home cook would be experimenting with the best variety . There was this heart wrenching ' look forward to' aspect ' to this cycle of cooking and eating , which made one yearn and cherish the eats , as and when they appeared on the table . On the contrary , these days , everything is easily available all year around - the gobi or the cauliflower is no longer seasonal . Peas are available in frozen packets and very few have the time to separate the pod's - hence the original taste of a good winter gobhi ka paratha or a sweet smelling and aromatic koraishuti'r kochuri has also evaded our kitchen space .

Being a little old school that i am , I still hold onto the very few ' seasonal ' veges and jump with joy , when we get them home . Sheem or broad beans is one of those vege's . Rich in vitamin A & C , broad beans help to eliminate iron deficiencies. Sheem Posto is an age-old Bengali traditional recipe and can definitely woo anyone who wants to welcome the mid - year on a healthy note.

Things you will need :

• 500 g broad beans

• 2 tbsp poppy seeds + 2 tbsp mustard seeds ( made into a fine paste )

• 2 green chillies

• 1/2 tsp nigella seeds

• 1 tsp turmeric powder

• 1 cup warm water

• 4 tbsp mustard oil

• Salt and sugar to taste

Steps to follow :

• Cut both the heads of broad beans and remove the threads from the sides - Rub them with 1 tsp turmeric powder and salt and keep aside .

• Heat Mustard oil in a pan and temper it with nigella seeds and green chilli .

• Add the broad beans , sugar and salt and cover cook , until the beans become soft on low flame.

• Next add in the poppy-mustard paste and some warm water.

• Lower the flame and cook until the oil starts separating .

• The gravy should be completely thick now , in-case if you see any moisture , open the lid and cook by stirring frequently , until the water gets evaporated.

• Our Sheem Posto is ready to be served !

Pro- Tip : How can you tell if raw broad beans are bad or spoiled ? The best way is to smell and look at the raw broad beans - discard any beans that have an off smell or are squidgy to feel ; off course if mold appears, discard them immediately .