I adore winters when it comes to cooking.
All the fresh produce that Mother Earth blesses us with. All the festive euphoria around Makar Sankranti. And of course, that blessed bouquet of winter vegetables – delectable carrots, plump peas, gorgeous beetroots, stunning sheem (flat beans) I could go on an on.
And I do need to confess, Sheem is one of my favorites. I just relish cooking with sheem.
Pair sheem with brinjal, for example, throw in some kalonji.
Stuffed sheem, fried till a gorgeous golden and crispy.
Or marry sheem with poshto, drizzled luxuriantly with mustard oil.
Or a delectable medley of sheem and fresh coriander leaves.
Simple, earthy, unpretentious yet delicious !!!
So when Nandita, a celebrated blogger and a dear friend, sends baby sheem from her kitchen garden, I knew it had to be a sheem paturi.
A Sheem Paturi. Lovely baby sheem, just a throw of peas. The furious zing of mustard paste. The meanness of wicked chillies. Balanced by the sweetness of freshly grated coconut. Packed lovingly into banana leaf parcels. Drizzled with mustard oil and secured with a twine. Pan roasted or deep fried. As you desire.
One thing I can guarantee for sure, the aroma when you unpack that lovely parcel shall stun your olfactory nerves for sure !!!
I thought the story of Sheem Paturi was to end here.
But Nandita had other ideas.
A couple of months later, I receive a note from her that she is trying her version of sheem paturi – the earthiness of sheem, the mischief of green peas and the sweetness of sweet potatoes, lovingly coated in a mustard paste, wrapped in banana leaf parcels and pan fried.
Too tempting, isnt it ?
I shall be trying Nandita’s version of Sheem Paturi this weekend, what about you ?