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.