Posted by: Mala D
Bengalis just love mustard, be it mustard oil or mustard seed's paste. Some times I wonder why is it that mustard is mainly grown in Punjab & UP, but (barring sarson da saag), is consumed mainly in the north-east!
This simple dish of greens gets it's oomph from the mustard paste:-)
Ingredients:
Sem(Pappdi/broad beans): 250 gms
Mustard seeds: 2 tsp
Green chillies: 4-5
Refined oil: 1 tbsp
Nigella: 1/2 tsp
Salt: to taste
Sugar: 1/4 tsp
Method:
Wash & soak the mustard seeds in water for about 1 hour.
String the beans & cut into two pieces each. Wash, drain & keep aside.
Make a smooth paste of mustard with chopped green chillies,1/4 tsp of salt & 4-5 tbsp of water.
Heat oil in a pan & temper with nigella seeds(kalonji). Add the beans & toss awhile. Add salt & turmeric, mix well,cover & cook till 3/4 done. Add sugar. Toss & then add the mustard paste. The beans should retain their bite ie al dente. The gravy should coat the beans & be a little runny. Serve hot with rice.
Bengalis just love mustard, be it mustard oil or mustard seed's paste. Some times I wonder why is it that mustard is mainly grown in Punjab & UP, but (barring sarson da saag), is consumed mainly in the north-east!
This simple dish of greens gets it's oomph from the mustard paste:-)
Ingredients:
Sem(Pappdi/broad beans): 250 gms
Mustard seeds: 2 tsp
Green chillies: 4-5
Refined oil: 1 tbsp
Nigella: 1/2 tsp
Salt: to taste
Sugar: 1/4 tsp
Method:
Wash & soak the mustard seeds in water for about 1 hour.
String the beans & cut into two pieces each. Wash, drain & keep aside.
Make a smooth paste of mustard with chopped green chillies,1/4 tsp of salt & 4-5 tbsp of water.
Heat oil in a pan & temper with nigella seeds(kalonji). Add the beans & toss awhile. Add salt & turmeric, mix well,cover & cook till 3/4 done. Add sugar. Toss & then add the mustard paste. The beans should retain their bite ie al dente. The gravy should coat the beans & be a little runny. Serve hot with rice.
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