Sheem r Bhorta
Bhorta or Bharta comprises of combination of various mashed vegetables, proteins (eg. lentil, fish, meat) along with herbs, and lots of chilies. While the most common bhartas are aloor bharta, begun bharta, beet bata/bhorta, dhonepata bata/bhorta, lau r khosha bata, other non-vegetarian versions on my blog are Chicken bhorta.
The simplicity of it’s preparation, yet it’s delectability makes bhorta one of my relished dish. Throwing in few shrimps makes this bhorta even more luscious. But remember to blend the bhorta to a coarse paste. Making a smooth paste will absolutely spoil the texture of the bhorta. Actually, I have not used a blender while making a paste of the sheem. I have done it with my hands and a potato masher.
Prepare the bhorta at home and let me know how it comes out. Serve the bhorta with steamed rice and some daal on the side. Actually, if you ask me, I would say handful of sheem r bhorta is good enough to finish a plate of rice. 😉
Step by step instructions to prepare Sheem r Bhorta
- Wash and discard the ends from the beans and cut the beans in 2 pieces.
- Steam the beans for 7-8 minutes in salted water.
- Drain and mash to a coarse consistency. Keep aside.
- Make a coarse paste of the garlic, chillies and prawns in a mixer. Mix the prawn and beans paste together.
- Heat oil in the kadai and once it’s hot add the nigella seeds. Let it splutter then add the paste.
- Mix and cook on medium to low flame. Add salt and turmeric powder to the kadai. (Remember you had added salt while steaming the beans)
- Cook for 5-8 minutes till it dries up a little bit and then add the mustard paste.
- Mix and cook for another 3-4 minutes or till the bhorta starts leaving the pan.
- The bhorta is now ready to serve.
Sheem r Bhorta
Ingredients
- 500g sheem/flat beans
- 5-6 small garlic cloves
- ½ teaspoon of nigella seeds
- 1 tablespoon of mustard paste
- ½ teaspoon of turmeric powder
- ¼ cup of shrimps or small prawns
- 3 tablespoons of mustard oil
- 3-4 green chilies or according to your resistance
- Salt as per taste
Instructions
- Wash and discard the ends from the beans and cut the beans in 2 pieces.
- Steam the beans for 7-8 minutes in salted water.
- Drain and mash to a coarse consistency. Keep aside.
- Make a coarse paste of the garlic, chillies and prawns in a mixer. Mix the prawn and beans paste together.
- Heat oil in the kadai and once it's hot add the nigella seeds. Let it splutter then add the paste.
- Mix and cook on medium to low flame. Add salt and turmeric powder to the kadai. (Remember you had added salt while steaming the beans)
- Cook for 5-8 minutes till it dries up a little bit and then add the mustard paste.
- Mix and cook for another 3-4 minutes or till the bhorta starts leaving the pan.
- The bhorta is now ready to serve.
Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com