Sheem-Begun / Broad Beans with Brinjal
The Bengali Kitchen would have won an award (if there was one) for cooking delectable fares with minimal ingredients. On second thoughts, perhaps most comfort foods round the world are simple fares — best of comforts perhaps lie in simplicity. In fact, it is a myth that to bring out the perfect amalgamation of flavours you need to drown a dish with various ingredients. Some of the most popular dishes round the world are those that retain the flavours of the ingredients, their nutrients, and add a small tweak here and there to enhance the taste further and thereby entice the palate. Sheem Begun is one of them. It is a winter favourite in the family on winter afternoons with steamed rice.
Ingredients
- Sheem/ Broad Beans
- Methi/ Fenugreek Seeds
- Begun/ Brinjal
- Salt
- Turmeric Powder
- Tomato
- Kancha Lonka/ Green chillies
Preparation
- Heat oil in a pan
- Cut the broad beans in small squares and the brinjals in small cubes
- Temper the oil with fenugreek seeds and fry the sheem/ broad beans once the seeds start to crackle
- Once they are half done, add the cubed brinjals
- Add salt and turmeric powder
- Keep stirring, once a little done add chopped tomatoes
- Add slit green chillies
- Once the vegetables have been done well and have almost dried up; consider the dish ready
- Serve with steamed rice