Sheem bhaji - Bangladeshi mangetout sauté
by
- Side
- Easy
- 4
- 25 minutes
PT25M
Sheem (a type of mangetout found in southern Asia) is quickly fried up with fragrant turmeric, cumin and fiery chillies for a kick of heat in this Bangladeshi vegetarian dish. Best served as part of a Bangladeshi feast, as the crisp green vegetables contrast nicely among rich curries.
Ingredients
- 375g of mangetout, ideally sheem (Bangladeshi mangetout)
- 2 tbsp of vegetable oil
- 1 medium onion , sliced
- 1/2 tsp salt
- 1/4 tsp cumin powder
- 1/2 tsp turmeric powder
- 2 green chillies , split lengthways
Method
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. Now top and tail the sheem and slice widthways into very thin slices – around ½ cm. If you’re using regular mangetout you can skip the stringing and just top, tail and slice
2
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. Add the turmeric and cumin and cook for 1 minute
3
Stir in the chopped sheem (or mangetout) so that everything is mixed well. Cover and cook for 5 minutes, stirring occasionally
4
Add the chillies, reduce heat to low, cover again and cook for a further 5 minutes
5
Add the coriander, cover again and cook for 7–8 minutes until the sheem are softened. Check the seasoning and turn off the heat. Serve with plain boiled rice and a wedge of lime or Bangladeshi lime (lebu)
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Sheem bhaji - Bangladeshi mangetout sauté
