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.
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.
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.
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.
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.
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.
Time: 1 minute
Add the chopped coriander, sugar, and remaining 1/2 tsp salt. Mix well.
Time: 2 minutes
Remove from heat. Garnish the bharta generously with fried onions. Serve hot with steamed rice.
Accompaniment: Steamed white rice