Sorshe Diye Sheem Alur Chorchori | Flatbeans Recipe

“Sorshe diye sheem alur chorchori” is an incredibly homely and traditional Bengali dish, completely vegetarian. Since there is ample production of flat beans in winter, almost every Bengali household incorporates flat beans into various dishes during this season. Like sorshe diye sheem alur chorchori, begun diye sheemer chorchori, sheem alur jhol, sheem barir torkari and more.

So, any dish made with flat beans is my personal favourite. During the winter, flat beans often accompany other vegetables in our home. My mother is skilled at cooking dishes with flat beans, and I learned this sorshe diye sheem alur chorchori from her. In this recipe, the addition of ground mustard seeds enhances the taste, giving the dish a stronger and more flavorful kick.

What is Chorchori:

 In Bengali cuisine, a dish called “chorchori” is a delicious combination of several types of veggies dancing together. This mixture has a rich and full feel because of the slightly thicker gravy that adheres to the vegetables.

The Magic of Mustard:

The key ingredient in this cuisine is a mustard paste that is made by combining powdered mustard seeds, ginger, green chilli, and salt. This special combination gives the plain old flat beans and potatoes a strong, savoury kick that turns them into a gourmet masterpiece.

Sorshe Diye sheem alur Chorchori Ingredients:

• 500g Flat Beans (sheem), chopped into bite-sized pieces
• 1 medium-sized Potato (alu), peeled and diced
• 2 medium-sized tomatoes, diced
• 2 tablespoons Mustard seeds paste (black & white)
• 1/2 inch ginger
• 2 tablespoons Mustard Oil
• 1/2 teaspoon Panch Phoron (Bengali spice blend)
• 1 Dry Red Chili
• 2 Green Chilies, sliced
• 1 teaspoon Turmeric Powder
• Salt, to taste
• 1 teaspoon sugar
• Fresh Coriander leaves, chopped (for garnish)

Sorshe Diye sheem Alur Chorchori Instruction:

Prepare Mustard Paste:

• Blend mustard seeds, ginger, green chillies, and salt to form a smooth paste.

Cooking:

• Heat mustard oil in a pan; add panch phoron and dry red chillies. Sauté for a minute.
• Add diced potatoes to the pan. Sprinkle salt and fry for 3-4 minutes.
• Add flat beans and cover the pan to make the veggies soft. Add tomato and let the tomato blend.

Mustard Magic:

• Incorporate the mustard paste followed by turmeric powder, sugar and salt into the vegetables, ensuring an even coating.

Simmer and Serve:

• Cover the pan and let the vegetables simmer until cooked. Stir occasionally.
• Once done, garnish with coriander leaves.

Serving Suggestion:

Serve hot Basmati rice alongside this Sorshe diye sheem aloor chorchori. The mustard-heavy mélange plays well with the delicate sweetness of the rice, creating a culinary symphony that transports you to the heart of Bengal.

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