26 November, 2010

Shim (hyacinth beans) tometor torkari

Just back from a 16 day vacation at Kolkatta. My taste buds are still recovering from the excess and yummy flavours of Bengal. As a token of affection my family packed a whole lot of local vegetables and sweets so that I don't miss them once I am back...and it is true! I am cooking at least one dish a day and with the slightest excuse of cant remember what next goes into the veggies' follows a 30 minutes call...!!! :D

Here's what I cooked for lunch this afternoon...

Shim (Hyacinth beans)- 250 grams, deveined and kept whole
Tomatoes- 3 medium sized, cut into 1 inch cubes
Jeera Seeds- 1 teaspoon
Haldi Powder- 1/2 teaspoon
Salt- 1 1/2 teaspoon
Cooking Oil- 1 tablespoon

Heat oil in a pressure cooker. When hot drop the jeera seeds and wait for them to crackle. Reduce the flame to medium and add the tomatoes.

Cook the tomatoes for a couple of minutes with the lid on (please use the lid without the pressure during this stage of cooking). Remove the lid and add the haldi and salt. Mix the ingredients together.

Now add the shim and mix thoroughly. Ensure the flame is set to medium and put the lid on with the pressure. Let this cook till the first pressure is released. Switch off.

Serve hot with steam rice and daal.

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