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.

Snow peas with Posto and Kasundi

I had a bunch of snow peas, maybe a 25-30
Chop the ends of the sheem and then chop in half

Dry grind 1/4th Cup of poppy seeds and soak in water to make a thick paste
Wet grind 1/4th cup of Poppy seeds to make a thick paste aka posto baat

Heat 1/2 tbsp Mustard Oil

Temper the oil with 1/4th tsp of Kalonji/Kalo Jeere and 2 slit green chillies

When the seeds sputter and hiss, add 2 cloves of garlic minced. Saute to get the garlicky smell

Now add the chopped snow peas. With a sprinkle of turmeric saute till raw smell is gone. Around 6-8 mins

Now add the poppy seed paste. Add salt to taste. Mix well. Cover the cooking pan and let the vegetable cook.

In between remove cover, add little water. Cook till veggie is done.

Add 2 tbsp of Kasundi(homemade or bought) and mix well. Cook for 3-4 more minutes

Add a pinch of sugar and adjust for salt.

Serve with white rice or have as it is.

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