Sheem Chechki is an 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 Chechki with some steamed rice. Even I don’t need dal with this; the joy of having simple food is always soul-satisfying. 🙂
Sheem Chechki/Stir fried Flat beans with Coconut
Sheem Chechki is an easy to cook Bengali side dish made with flat beans. Easy to cook, this is often served with dal and rice.
Ingredients
- 250g- Sheem/Flat beans (cut into thick strips, wash & keep aside)
- ¼ tsp- Nigella seeds/Kalojire/Kalonji
- 3 tbsp- Mustard oil
- Salt to taste
- 1tsp- Sugar
- ½ tsp- Turmeric powder
- ½ cup- Grated fresh coconut
- 1- Green chilli (halved)
Instructions
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Chop off small portions from both ends of the flat beans; cut them horizontally into thick strips. Wash well and keep aside.
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Heat oil in a deep frying pan/kadai. Temper with nigella seeds, once it splutters add the flat beans, green chilli, turmeric powder, and salt. Mix well. Cover and cook on low heat until done.
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Keep stirring in between; sprinkle some water if it is drying up too much.
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Check the doneness of the veggies, add sugar and grated coconut. Stir fry uncovered for 2-3 minutes more on medium heat. Remove from heat.
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Serve Sheem Chechki as a side dish with dal and steamed rice. This can be served with Roti, Phulka too.
