A quick and easy recipe .... though of course the presence of mustard paste (shorshe baata) and grated coconut in the fridge helped...
Broad Beans - 250gms. ..each cut it 3 parts
Dry red chili whole - 1
Kalojeera / Nigella seeds - 1/4 tsp
Haldi / Turmeric - 1/2 tsp
grated coconut - a small bowl
mustard paste - 2 tsp
salt to taste
sugar - a pinch
1. In a kadai, heat the mustard oil and season with whole dry red chili & kalojeera
2. Add the Sheem pieces (cut in 3 parts as shown in the pic) and add Haldi, salt and sugar. Turn the vegetable and spices around in the kadhai and let it cook till partially soft yet the crunchiness should still be there.
3. Add the grated coconut followed by mustard paste. Let it cook for a couple of minutes more
4. Garnish with Coriander leaves and slit whole green chili.
To be savoured with steamed white rice