Wednesday, March 07, 2018

Sheem Posto with Kasundi -- Snow Peas with Poppy seeds and Mustard

I have this habit of switching veggies, concocting recipes, substituting one ingredient with another. So it is no surprise that I hardly ever buy sheem, which we never find fresh at our Indian grocers anyway. Instead I buy the fresh, tender, translucent green snow peas from the Asian Market and substitute it for sheem!

With those fresh, tender, translucent green snow peas...ahem, I mostly make Dhonepata Bata Sheem. That dish is so freaking good that I cannot even begin telling you.

The one time that I actually cooked with sheem, and made a Tel Sheem, was when a blogger friend Soma, who grows amazing vegetables, sent me a box of tender sheem from her own garden. Those were soft and buttery and one look at them and you would fall in love.

Recently a friend had made Shorshe Sheem and the husband-man loved it. With snow peas in my refrigerator I thought of making a "shorshe sheem" today. Only, I felt extremely lazy and did not want to soak mustard seeds and then make a paste of it. I also don't have the smaller Magic Bullet jar anymore and to make a paste in the bigger jar, I would have to make a larger quantity. Instead, I decided to make a "Posto Sheem with Kasundi". So there would be posto and kasundi from a bottle and it would taste as wonderful.