Sheem Bata, not bhorta

I am still in doubt. Is sheem called broad beans or hyacinth beans in English? All my life, I knew sheem to be broad beans and now while scrolling through the several pages on the web, I am completely confused. Well, broad beans look different from sheem and hyacinth beans look like them. Nevertheless, they belong to the same family, tender and beautiful to taste when cooked. Sheem bata, a splendid recipe that’s wholesome and rustic, will win anyone’s heart.

Bengali cuisine is defined by its cooking techniques. Each serves a distinct purpose in crafting traditional flavours. Among these, bata, or grinding, is a cornerstone. Ingredients like mustard seeds, poppy seeds, and coriander leaves are ground into fine pastes using a traditional stone grinder or a silnoda. Even whole spices like cumin, coriander, and dry red chillies are soaked in water and ground into a paste. These pastes are integral to everyday cooking and bring a sharp, earthy depth to meals. Of course, modern kitchens are typically equipped with mixers and grinders, but they never provide the same taste to food. 

Difference between bata and bhorta

Bata preparations are typically uncooked or lightly steamed, relying on the raw intensity of their ingredients. In contrast, bhorta involves mashing or roasting ingredients and cooking with spices, onions, and garlic. Bhorta is heartier and more layered in flavour. For example, mashed potatoes (aloo bharta) are sautéed with onions and garlic, whereas in aloo makha, the potatoes are simply mashed with mustard oil, chilies, and salt. Bharta is richer, incorporating cooked elements, while bata preserves the essence of raw or steamed ingredients. Check out this recipe of chingri makha. 

Other techniques include bhate, where vegetables or lentils cook alongside rice, absorbing its essence, and bhape, or steaming, used for dishes like bhapa ilish (steamed hilsa with mustard paste). Pora, meaning burnt, involves charring vegetables or fish to impart a smoky flavour, as in begun pora (roasted eggplant). These methods reflect the functional yet nuanced approach of Bengali cooking, where each technique transforms simple ingredients into distinct dishes.

Sheem bata- is it pure vegetarian?

Typically, we make sheem bata without onion and garlic to maintain its pure vegetarian status. My grandmother was strict about this rule, and my mother followed her example. In Bengali cuisine, vegetarian always means no onion or garlic. I, however, love garlic too much to leave it out. And in my version, I steam the beans with garlic pods, green chillies, and coriander leaves. Then I grind them into a smooth paste. I cook it with nigella seeds and finish with a drizzle of mustard oil. The garlic adds a bold flavour that elevates the dish. The result is a moreish, flavorful bata that pairs perfectly with rice.

Here’s an alu’r khosha bata recipe that you may like

On a personal note, winter is the most exciting time for us, and fresh beautiful produce is one of the main reasons. Vegetables like hyacinth beans, cauliflower, green tomatoes, green onion stalk and more are there for a short time, and as a family, we go overboard in consuming these vegetables in every meal. So sheem bata features quite often. It’s a treat for Anindya and I and we lick our plates clean each time. Our son Tugga, however, hates it. He calls it compost because it looks like a green blob. One look and he frowns. I thought I should document this in case I forget later on. 

Check out the reel which we made for this –

In case you love Bengali cooking then try out the classic Bengali Pudding –

https://www.youtube.com/watch?v=Xz6tAIy05kc&ab_channel=CookwithPikturenama

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