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Sheem Paturi (Flat Beans with Mustard in Banana Leaf Parcels)

January 17, 2017 By Maumita Paul 2 Comments

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Sheem PaturiPin

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 !!!
Food heaven.

Sheem PaturiPin

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 ?

Save

Sheem PaturiPin

Sheem Paturi (Flat Beans with Mustard in Banana Leaf Parcels)

Sheem Paturi. Sheem and peas. The zing of mustard. The meanness of chilies. The sweetness of coconut. Packed into banana leaf parcels. Roasted or deep fried
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Main Course
Cuisine Bengali, Indian

Ingredients
  

  • 15-20 sheem or flat beans Depending on the size of the sheem you have. Key is to select very tender ones
  • 1/4 cup fresh green peas
  • 2 1/2 tbsp white mustard seeds
  • 1/2 tbsp black mustard seeds
  • 2 tbsp coconut paste
  • 2 tbsp grated coconut
  • 6-7 green chillies slit
  • 1 tsp turmeric powder
  • 3 tbsp mustard oil
  • salt to taste
  • banana leaves for the paturi parcels, washed

Instructions
 

  • Cut off the central vein of the banana leaves, trim the edges. Warm the leaves over a very low flame, taking care to not char or burn the leaves. (This softens the leaves and keeps them flexible, making the parcels is much easier that way.) Cut the leaves to small pieces.
  • Soak the yellow and black mustard in warm water for 15 minutes. Drain the mustard. Make a smooth paste of the mustard with 3-4 green chillies, a pinch of turmeric powder and a couple of grains of rice.
  • In the meantime, wash the sheem, pat dry. Top, tail and string each of the beans. (I used mine whole as I was lucky to get some delightful baby sheem. You might choose to halve or third yours depending on the size of sheem you get) Keep aside.
  • Take the mustard paste, coconut paste, green chillies, turmeric powder and 2 1/2 tbsp mustard oil, mix well. Add the flat beans and green peas, sprinkle in the salt, another hearty mix and we are ready to go.
  • Take a piece of banana leaf, add a small portion of sheem and peas to the middle. Top with a little mustard-coconut marinade, finish with a sprinkle of grated coconut.
  • Wrap the banana leaf from all four sides to make a parcel, secure with twine. (Nowadays I do often use wooden toothpicks to secure the parcel. Although do need to confess that there's some sublime delight untying that twine and letting that aroma play with your olfactory nerves as you struggle with the twine !!!)
  • Add ½ tbsp. mustard oil to a flat pan, gently place the banana leaf parcels on the pan, cover with a lid and cook over a low flame for 12-15 minutes.
  • Serve hot with steamed rice.

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I am sure you shall also like

Sheem PurSheem Pur (Stuffed flat bean fritters) Bandhakopir PaturiBandhakopir Paturi (Cabbage in Banana Leaf Parcels) Jhinge Kumro PaturiJhinge Kumro Paturi (Ridgegourd and Pumpkin with Mustard and Coconut) Potoler Niramish DolmaPotoler Niramish Dolma (Parwal / Pointed Gourd with a Lentil Raisin Stuffing)

Filed Under: Bengali Recipes, Chhana, Paneer and Vegetables Tagged With: Bengali Food Blog, Bengali Food Photography, Bengali Recipes, Bengali Recipes From Grandmas Kitchen, Bengali Winter Recipes, Food Photography, Indian Recipes, No Onion No Garlic, Paturi, Sheem, Sheem Paturi, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen, Vegetarian

Previous Post: « Keteli Pitha | Tekeli Pith | Bhapa Pitha (Steamed Rice Cakes with Coconut and Jaggery)
Next Post: Fish Stew, Bengali Style »

Reader Interactions

Comments

  1. Maumita Paul

    January 21, 2017 at 3:23 pm

    @Priyakshi Many thanks. Do let me know if you like it 🙂

    Reply
  2. Priyakshi

    January 19, 2017 at 6:10 am

    Loved it. Have to try this soon !! 🙂

    Reply

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Hello!! I am Maumita and welcome to Experiences of a Gastronomad.
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Maumita Paul
Sankranti remains one of the festivals closest to Sankranti remains one of the festivals closest to my heart. 

One of those days when I miss Grandma dearly and yearn to return to childhood and relish all the delectable pithe puli she would make !!! 
Happy Sankranti everyone !!!

On the plate 
Khejur Gurer Patishapta, Doodhpuli, Teler Pitha, Nolen Gurer Payesh and Soru Chakuli.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
New blog post ❤️ And every year, around Sankr New blog post ❤️

And every year, around Sankranthi, the chitoi pithe moulds make a magical re-appearance from the hidden vaults of the windowless sunlight-starved and perennially musty and damp bhnaarar ghor (pantry), illuminated by a lone naked incandescent bulb, before being dusted, scrubbed, soaked, dried and then used in vehement anger for the Sankranti festivities, only to disappear once the euphoria of the harvest festival subsides.
A use and throw culture has still not invaded our lives and the fact that this rather inexpensive non-descript humble artifact is used on just a couple of occasions around Sankranti every year makes not an iota of difference to the magnanimous love and care it receives.
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To read more and try this recipe of Doodh Chitoi , direct link is there in bio. 
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Its less than a week to Sankranti and my kitchen i Its less than a week to Sankranti and my kitchen is in manic frenzy this morning steaming some stunning Bhapa Pitha. 

I have always preferred freshly ground rice flour to store-bought ones. And my hand-free 1400w hamiltonbeach JMG ensured the rice was ground to fine flour, just as I wanted it, in a blink .
(Also do check the coarse, medium and fine grinding options available which gives us such luxury of choice -  I opted for the fine option for the rice flour)

And  here’s my recipe for the quintessential Bengali Bhapa Pitha / Assamese Keteli Pitha. 
Soak the rice for 2 hours, drain from water. 
Allow the rice to dry over a newspaper or muslin cloth to drain any excess water. 
Use your Hamiltonbeach JMG to blitz the rice to a fine powder.
Transfer the rice flour to a bowl, add a pinch of salt, mix well.
Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here.
Sieve the moist flour .
Take a kettle, fill it half with water and bring to a boil.
Wrap the lid of the kettle with a damp muslin cloth.
Spread a layer of the rice flour uniformly over the cloth.
Add 1 tsp of freshly grated coconut on the rice flour, followed by 1 tsp of chopped jaggery And finish it with another layer of rice flour. Press gently, take care to not press it too hard.
Wrap with another piece of moist muslin, put the lid back on over the boiling water.
Steam for 10-12 minutes.
Carefully remove the lid from the kettle. 
Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha..
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#BigBoxOfLove

#SayToHelloPerfection #ProResultsAtHome #HamiltonBeachIndia #CookLikeAPro #fbciofficial

@hamiltonbeachindia, @fbciofficial @grainandgrowth .
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #glutenfree #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #sankranti
The Doulla Pithe that Grandma (Bamma) creates is s The Doulla Pithe that Grandma (Bamma) creates is sheer magic – Pillowy rice flour parcels with a tiny morsel of patali hidden in the center. Stewed in milk perfumed with even more patali gur.
Have a bite, Grandma coaxes.
And the molten patali bursts out of the shackles of the rice flour cocoon.
The fragrance of patali and the perfume of rice leave my palate enthralled.
I take another bite.
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If you want to try this , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Can I taste one ? I ask as Maa’s experienced han Can I taste one ? I ask as Maa’s experienced hands effortlessly remove the pithe from the oil and immerse them in the jaggery syrup, but even before Maa can warn me, I have snatched one and bitten into the gokul pithe.
My tongue is singed.
And for that odd moment, I am all numb.
Minutes, that feel like days, pass.
And then the taste sinks in, sublime, a mellifluous symphony of grated coconut and jaggery.
This is food heaven !!!
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Natorer Luchir Payesh!! A sandwich, if I can use t Natorer Luchir Payesh!!
A sandwich, if I can use the liberty of an analogy, of two luchis with a divine gurer kanchagolla filling in between. Fried to a gorgeous golden. And dipped into a notun gur perfumed payesh just before serving.
You do not want it soggy, Grandma would religiously remind Maa every time, that would ruin the fun of the dish.
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
This is the story of Grandma. And her fierce love This is the story of Grandma. And her fierce love for rice. Not just rice, any new harvest. Any fresh produce of the soil. Her soil. As she would proudly assert.
Wasting rice in our growing-up years was never an option. Not even a single grain. This is the labour of love. She would remind Dada and me whenever we fussed about food. This is the culmination of months of back-breaking labour. Respect the grain. Respect the farmer.

Cut to the present. My chire has just arrived. Ordered online and delivered at the doorstep by a logistics company. I am blissfully ignorant of what rice went in to prepare this chire. And the farmer shall remain an unacquainted stranger to me. As would his family who possibly helped as well.
Food has reduced, I ruminate, to being impersonal, hasnt it, the consumer and the producer separated by more degrees than my mind can decipher. The price I guess for the comforts of modern life.
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To read more and  try chirer doodpuli , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Of late, Grandma would occasionally give in to sna Of late, Grandma would occasionally give in to snatches of emotional upheavals. Reminiscing more and more of her home in sylvan Sylhet.
Chachi was our neighbour. Born in Bikrampur near Dhaka. Married to a trader family in Sylhet. She brought with her to Sylhet the delectable Bibikhana Pitha from her home town. And every year she would lovingly welcome winter, the new harvest, the fragrant rice and the notun gur with her Bibikhana Pitha.
So here it is, the incredibly delicious Bibikhana Pitha. From Bikrampur in Bangladesh. 
Bliss !!! 
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If you want to try this recipe , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #foodie #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #glutenfree #creatingmemories
Maa’s delectable Koi Komola. A riot on the pala Maa’s delectable Koi Komola. 
A riot on the palate. A throwback to all those weekends in Assam where koi was available aplenty during winters.
Enjoy before the orange season is over !!!

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Recipe link is there in bio.
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