Vegetarian
Bengali cuisine
broad beans
Beginner
4 servings

Sheemer Bharta: Bengali Broad Bean Mash


Sheemer Bharta is a rustic Bengali dish made with boiled and mashed broad beans, tempered with mustard oil, nigella seeds, and green chillies. The coarsely mashed beans are fried until dry, then garnished with fried onions for a delightful contrast of textures. This simple, wholesome bharta pairs beautifully with steamed rice for a satisfying vegetarian meal.

Ingredients

  • Broad beans (sheem/sem), shelled

    250 g
  • Mustard oil

    60 mL
  • Green chillies, slit lengthwise

    2
  • Sunrise Kala Jeera (nigella seeds)

    1/2 tsp
  • Garlic cloves

    2
  • Salt

    1 tsp or to taste
  • Fresh coriander leaves, chopped

    2 tbsp
  • Sugar

    1/2 tsp
  • Fried onions (birista), for garnish

    2 tbsp

Sunrise tip: For a smoother bharta, remove the translucent outer skins of the broad beans after boiling. This is tedious but worth it for a creamier texture.

 

Steps

Step 1: Boil the broad beans

Time: 15 minutes

Bring a pot of water to a boil. Add the shelled broad beans and boil until very tender, about 10-12 minutes. Drain and let cool slightly.

 

Step 2: Grind the boiled beans

Time: 5 minutes

Coarsely grind the boiled beans in a food processor or mash them with a potato masher. Add the garlic cloves and 1/2 tsp salt. Grind or mash to combine.

 

Step 3: Temper the mustard oil

Time: 2 minutes

Heat the mustard oil in a kadai or wok until smoking. Add the slit green chillies and Sunrise Kala Jeera. Let them sizzle and splutter for 30 seconds.

 

Step 4: Fry the broad bean mash

Time: 10 minutes

Add the broad bean mash to the kadai. Spread it out and let it fry in the oil, stirring occasionally. Fry until the mash looks dry, about 8-10 minutes.

 

Step 5: Season the bharta

Time: 1 minute

Add the chopped coriander, sugar, and remaining 1/2 tsp salt. Mix well.

 

Step 6: Garnish and serve

Time: 2 minutes

Remove from heat. Garnish the bharta generously with fried onions. Serve hot with steamed rice.

 

Goes Best With

  • Accompaniment: Steamed white rice