‘Sheem Chenchki’ is a simple, easy to cook Bengali side dish made with flat beans. I often cook this at home. I love flat beans, and I cook many other dishes using this too. It’s a seasonal veggie, here in North India we begin to get them at the starting of autumn, but in Kolkata you cannot find them before winter usually.
This recipe doesn’t require any special ingredient, yet it’s delicious in taste. I just enjoy my portion of ‘Sheem Chenchki’ with some steamed rice. Even I don’t need dal with this; the joy to have simple food is so satisfying sometime! 🙂
Sheem Chenchki/Stir fried Flat beans with Coconut
- Sheem / Flat beans – 250g (cut into thick strips, wash & keep aside)
- Nigella seeds/Kalojire/Kalonji- ¼ tsp
- Vegetable oil- 3 tbsp
- Salt to taste
- Sugar- 1tsp
- Turmeric powder- 1/2 tsp
- Grated fresh coconut- 1/2 cup
- Green chili- 1 (slitted)
Chop off small portions from both ends of the flat beans; cut them horizontally into thick strips. Wash well and keep aside.
Heat oil in a deep frying pan/kadai. Temper with nigella seeds. Once it splutters add the flat beans, green chili, turmeric powder and salt. Mix well. Cover and cook on low flame until done. Keep stirring in between; sprinkle some water if it is drying up too much. When done, add sugar and grated coconut. Stir fry uncovered for 2-3 minutes more on medium flame. Remove from heat. Your ‘Sheem Chenchki’ is done.
Serve this as a side dish with dal and steamed rice. This can be served with Roti, Phulka too.