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Potato and Broad/Butter Beans OR Shimba in mustard paste with curd recipe.  

Traditional Oriya/ Odia Recipe with *Phutana*,*besara*, *Mustard paste* and Broadbeans or Shimba.

POTATO & BROAD BEANS IN MUSTARD PASTE.

I am a big fan of mustard paste. I take excuses to prepare healthy vegetable recipes that have this special ingredient as the SHOWSTOPPER…. Believe me, eventually the recipe is going to be the one, that everyone would look forward to…………..

 In parts of rural India, mustard paste is the key ingredient to making dishes that almost has a very less or no amount of oil… and to tell you the secret of the rural people, they have less cholesterol and heart problems as compared to the urban masses….. Using so less amount of oil and spices that you can even taste the ingredients one by one…… In Orissa, we call the Mustard paste as “BESARA” and uses it for the fish preparation too.

 I will be uploading the recipe for the FISH IN MUSTARD PASTE, a little later, but for now, it’s the Potato and Broad/Butter Beans OR Shimba in mustard paste with curd recipe. I have modified it a little by adding curd to bring out the tanginess, instead of tamarind or lots of tomatoes.

Potato and Broad/Butter Beans OR Shimba in mustard paste with curd recipe.  

Preparation Time:10 minutes.

Cooking time: 15 minutes- 20 minutes

Ingredients:

1. Potatoes: 3 big
2. Broad/Butter Beans OR Shimba: 150 grams
3. Tomatoes: 1 big
4. Curd-1/2 tea cup
5. Mustard oil: 2 spoons
6. Turmeric: 1 spoon
7. Salt to taste
8. Red chilli powder- 1 ½ spoon
9. Dry Red chilly: 1
10. Tejpatta: 1

For tadka: paanch phutana or paanch Phoran, 1 tsp,

HOW TO MAKE THE MUSTARD PASTE????

• Yellow mustard or banarasi rai: 2 tsp.
• Cumin or zeera: 2 tsp.
•  Dry Red chilli: 2
• Ginger: ½ inch

Make a paste of the above ingredients. You can store it in the fridge for a couple of days and can reuse the paste as and when needed.

METHOD:

1. Peel the potatoes, cut them into thin slices or into small cubes as per your discretion.
2. Wash and keep aside the samba or the broad beans.
3. Add oil in a pan, when hot, add the paanch Phoran and the dry red chilli. Sauté.
4. Add the tomatoes and sauté for 1 minute, until soft.
5. Now add the mustard paste, turmeric, chilli powder, salt and the curd and continuously stir slowly till the oil separates from the masala.
6. Add the potatoes and the samba or the beans and sate for a minute or so, coating well the vegetables with the masala. Add 1 ½ cup of water and cover with lid for 10 minutes or till the vegetables are done.

Garnishing is optional with coriander leaves.

Serve with plain white rice or rotis, and for side dishes have tomato chutney with dates, for sweet dish have Rice payasam. Simple, delicious and way too healthy.

Do not miss out on the healthy and nutrition factors of the Simba or the broad beans.

This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Protein, Phosphorus, Copper and Manganese, and a very good source of Folate.