Ingredients for the Sheem Bhaji
- 375g of mangetout, ideally sheem (Bangladeshi mangetout)
- 2 tbsp of vegetable oil
- 1 medium sliced onions
- salt – to taste
- 1/4 tsp cumin powder
- 1/2 tsp turmeric powder
- 2 green chilies split length ways
- 5 nos garlic cloves
Methods of making Sheem
1. Prepare the sheem by stringing them. Snap off one corner (with the corner pointing down) and pull off the thin string that connects the bean.
2. Now top and tail the sheem and slice width ways into very thin slices – around ½ cm. If you’re using regular mangetout you can skip the stringing and just top, tail and slice.
3. Heat the oil in a frying pan over a medium heat and add the sliced onions with the salt and sauté for 2–3 minutes until translucent.
4. Add the turmeric and cumin and cook for 1 minute and Stir in the chopped sheem (or mangetout) so that everything is mixed well. Cover and cook for 5 minutes, stirring occasionally Add the chilies, reduce heat to low, cover again and cook for another 5 minutes.
Please note
You can garnished the sheems with roasted garlic and stirred green chilies with lemon wedges, best goes with Chapattis.
Chefs Nectar 