Friday, November 6, 2009

Shorshe Sheem

Sheem / Hyacinth Beans - 20, washed, dried and the ends trimmed
mustard poppy seeds paste added to a little curd
nigella seeds (kalo jeera)
green chilies - 2

Temper oil with green chilies and kalo jeere. Add the sheem and cook covered till they are soft.  Add the mustard paste, salt and sugar and cook for some more time.

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