Have you ever felt, some strange kind of comfort, calmness and peace, when you simplify things surrounding you or things that appear to be simple compared to others. Although they might not appear as attractive from distance, while their true beauty can only be realised when someone actually experience them.
These things or kind of people who are basically uncomplicated in nature and design, somehow appear to be more real and relevant, and make you more at ease when they come in your contact. Mostly not decorated or ornamented, these simple things or human carry their plainness and basics with elan. These simple things are more focused towards the true essence and with their simplicity which is contagious in nature, they have the capability to uncomplicate the whole surroundings.
True, there must be some power in simplicity, else, what conclusion one can draw from the fact that a lean man wearing a dhoti could move the entire nation towards a new path called Ahimsa and Non-Violence which though simple in concept itself, had the ability to end the long 200-year-old foreign reign. It is the simplicity of a product that provides clarity. Simpler things tend to be more accommodative. Unlike complicated things, things that are simpler in nature tend to last long. Simple things are easy to understand, hence easy to apply. Opposite to complex which is stressful in nature, simple life is easy to maintain and is more relaxing.
The story continues in the department of food too. Although it sounds nice to eat in a royal feast with dishes complicated beyond imagination, but ask me, the satisfaction derived from a simple food is incomparable. And the same simplicity is carried forward in the dish for which I am writing today’s recipe post ‘Shorshe Bata Diye Bean Aloo Chorchori Or French Beans & Potato Mishmash in Mustard Paste’. Using very few ingredients and processes, the dish allows a kind of calmness to the body, while providing absolute satisfaction to tastebuds and soul.
What else! This simple and happy dish ‘Shorshe Bata Diye Bean Aloo Chorchori Or French Beans & Potato Mishmash in Mustard Paste’ uses everyday ingredients available in almost every kitchen pantry.
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Recipe: Shorshe Bata Diye Bean Aloo Chorchori Or French Beans & Potato Mishmash in Mustard Paste
Preparation Time: Around 16 minutes Cooking Time: Around 54 minutes Equipment Used: Chopping Board, knife & peeler, bowls, wok, spatula, sil batta, measuring spoon and measuring cup Yield: Serves 3
Ingredients:
- 250 gm French Beans
- 1 medium to big potato
- 1 tablespoon yellow mustard seeds
- 1 green chilli
- 3 tablespoon mustard oil
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon coconut powder
- Around 1 cup water
Method:
- Clean the beans. Cut them to around 3 cm per piece
- Clean the potato under running water. Peel and cut the potato to wedges similar to the size and shape of beans
- While adding water little by little, grind yellow mustard seeds along with green chilli to arrive at a smooth paste
- Heat a wok or a pan
- Heat oil in the wok once the wok turns hot
- Add the cut potato wedges followed by beans, as light smoke starts emitting from the oil
- Add turmeric powder, ½ teaspoon salt, ¼ teaspoon sugar, coconut powder and mustard paste. Stir and mix, so the ingredients spread evenly
- Cover the pan and let the vegetables cook on sim
- Uncover the pan after 10 minutes. Add around ½ cup water if the liquid evaporates and the vegetables are not tender enough. Repeat the process till vegetable pieces are sufficiently tender, while the liquid also evaporates completely leaving the mustard sauce with a paste like consistency evenly spread on vegetables
- Taste and adjust salt and sugar when the vegetable pieces are sufficiently tender and the liquid also evaporates completely. I have added another ½ teaspoon salt and ¼ teaspoon sugar
- Switch off the flame. Serve and enjoy the dish
Clean and cut the beans to around 3 cm per piece.
Peel and cut the potato to wedges.
Grind yellow mustard seeds along with green chilli to arrive at a smooth paste.
Heat oil in a wok.
Add the cut potato wedges followed by beans.
Add turmeric powder, ½ teaspoon salt, ¼ teaspoon sugar, coconut powder and mustard paste. Stir and mix, so the ingredients spread evenly. Cover the pan and let the vegetables cook on sim.
Add around ½ cup water if the liquid evaporates and the vegetables are not tender enough. Repeat the process till vegetable pieces are sufficiently tender, while the liquid also evaporates completely
Taste and adjust salt and sugar when the vegetable pieces are sufficiently tender. Mix and switch off the flame. Serve and enjoy the dish.
Tips:
- Except heating oil, the entire cooking process has been carried out on low flame
- So that the vegetable pieces cook evenly, try to keep the size of vegetable pieces same
- You can use electrical grinder instead of sil batta
- The dish can be equally relished with rice or roti
