BENGALI LOW SPICED HYACINTH BEANS
I WAS CAUGHT UP WITH SOMETHING HALF OF THE DAY!
Who knows if it was anything fruitful. If you do not consider cooking as something essential, you may say I was doing nothing. I got in hand some juicy, fresh, red tomatoes of the same size at the Tekka Centre last Saturday, right there I decided I would cook them with the big red chillies resting in the refrigerator. One who does not love food or enjoy cooking would not feel the pleasure. Doing that, I got to update an old blogpost TOMATO CHILLI SAUCE! This time I have used corn flour to thicken the sauce, feels I have got the right consistency and taste. I have used way less amount of sugar than the store bought ones. There is nothing synthetic used in the process.
It had been a satisfying experience for me. My only regret is that I could not turn my passion / hobby into a profession, at least I had to earn a bit from it. That requires entrepreneurial skill that I lack. I was getting irritated at the fruitless talks with the unknown. I thought the Bengalis of this island would ask for the rustic Bengali Food from me, I would supply them that. I would get to earn some and get them the feel of their grandmothers' & mothers' kitchens. Why did they need to talk beyond this, put condition before me to be their friends? I only wished for 3-4 orders per week that would fetch me a decent amount. I did not expect to earn a living from it, neither wanted to sweat in return of peanuts.
YESTERDAY OUR MICROWAVE OVEN COULD HAVE GONE HAYWIRE!
It was entirely my fault but the first thing I do in such a scenario is accuse Cristine. Yesterday, she was not at home and my voice was on a higher pitch. I felt she did not place the disc properly after washing. The man as he had been always, defended Cristine and asked me not to accuse others, that I might have set the temperature higher than is required. He was right, I was heating the egg rendang whose gravy is thick, I had set the temperature at 1&1/2 minute at a time for two eggs. One egg blasted with a thud, the egg yolk stuck to the upper wall, the gravy scattered all over. The cleaning took me about 20-25 minutes. At least the machine was working, it is only few months old. I am usually cautious and heat like this; 30+30+30 seconds. I have a one track mind, any fear revolves around the son; if he is using his machines properly, if they are in good condition. He has to be in regular contact with us and speak clear, he does not neither his father insists. When did they care for me, they take me for granted. All these did not stop me from eating, post lunch I had my favourite fruits. At night, I made some semolina puffed breads.
Amidst all of the mess, I forgot to take the picture of my lunch plate. I do not do intermittent fasting over the weekend, I eat multiple times instead. Food is Love Unlimited.
WHAT IS THE BENGALI LOW SPICED HYACINTH BEANS?
Sheem, Shem, Flat Beans are the other names. In both sides of my family, most of the vegetarian recipes are done with minimal spices. Unless it is a "dalna", we do not use much of spices in "chocchori", "ghonto", "bhaja". I think it holds true for the entire Bengali Community's cooking. I see in other communities how they use spice powders whilst marinating a vegetable for a fry, our fries simply have a marination of salt, sugar, turmeric powder. I do like the spice laden vegetarian dishes the non-Bengali speaking community prepares but I love most the typical Bengali rustic vegetable dishes these days. One of them is this vegetarian, gluten-free, vegan bowl BENGALI LOW SPICED HYACINTH BEANS. I have garnished it with fried sun-dried lentil balls I prepare at home. I never did enjoy a vegetarian dish when young, not even as an adult. After relocating to this island, I cook them and love having them. I am done with my first meal today, a huge plate of noodles that Cristine made the way I like, that with chillies & onion dipped in vinegar, carrots, peas, egg scramble, crushed black pepper, salt.
INGREDIENTS :
FLAT / HYACINTH BEAN : 250-300 GM
SUN DRIED LENTIL BALL : 6-7
SLITTED GREEN CHILLI : 2
RED CHILLI POWDER : 1/2 TSP
TURMERIC POWDER : 1/2 TSP
SALT : AS REQUIRED
NIGELLA SEED / KALOJEEREY / KALONJI : 1/4 TSP
BAYLEAF : 1
DRY RED CHILLI : 1 [HALVED]
OIL : 2 TBSP
PROCEDURE :
Wash the flat beans well. Cut little on both the ends. Strip off the fibre from the inner side thinly from one end to the other. [Excuse my poor English]
Cut each of the bean half or into 3 pieces. Wash again and drain the water.
Marinate them with the red chilli & turmeric powders, salt as required. Keep aside for 10-12 minutes.
Heat the oil in a wok and fry the sun-dried lentil balls, take out.
Temper the remaining oil with the nigella seeds, bay leaf and the halved dry red chilli. Add the marinated vegetables along with the marinade.
Give a stir and cover with a lid. Set the heat at the minimal.
After, 5-6 minutes, remove the lid, else the flat beans would totally lose the colour. We will cook it at minimal heat stirring every 2-3 minutes.
When it is almost done, we would add the washed and slitted green chillies, 1/2 of the lightly crushed fried sun-dried lentil balls and give a stir.
After about 2-3 minutes, we would take it down, transfer to a bowl and garnish with the rest of the fried sun-dried lentil balls / bori.
We usually have it with steamed rice, it would go equally well with chapati.
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