Is it a jhaal or shorshe bata? For Bengalis, it’s clear, but non-Bengalis are often puzzled. To simplify: jhol is a light, stew-like curry. Jhaal is made with mustard paste. Ghotis, or those from West Bengal, refer to mustard-based dishes as jhaal, while Bangals, originally from East Bengal (now Bangladesh), call it shorshe bata. Despite the naming difference, sheem shorshe and sheem’er jhal are the same dish—hyacinth beans cooked in mustard paste.
Sheem, or hyacinth beans, is a winter staple and shines in this recipe. Cooked with a rich mustard paste and mustard oil, sheem shorshe relies on good-quality, pungent mustard oil for its flavour. Grinding mustard seeds on a silnoda or mortar and pestle enhances the taste, but using a grinder works too, as long as the paste is smooth and strained.
sheem shorshe flat lay
The love for winter produce
Winter is my favourite season, thanks to the vibrant markets bursting with fresh produce. The sight of cauliflowers, fresh peas, green onions, and leafy greens is irresistible. The aroma of coriander leaves mixed ground with cauliflower leaves for a phulkopi pata bata or a simple cauliflower and fish stew (macher jhol), feels like a celebration of the season. Sheem is always a highlight, and sheem’er jhal is a family favourite. Tugga, my elder child, loves his winter vegetables so much that he often skips fish for a bowl of sheem shorshe. Brishti, however, is still at the age where greens are avoided. She carefully picks them out and sets them aside, but I know her preferences will change over time.
shim shorshe main image
To prepare sheem shorshe, soak mustard seeds for 20 minutes. Grind them with salt, turmeric, and green chilies into a smooth paste. Strain it if using a grinder. Heat mustard oil and temper it with nigella seeds and green chilies. Add the sheem, toss lightly, and season with salt and turmeric. Cover and cook for a few minutes, then add the mustard paste and water. Simmer until the beans are tender. Finish with a pinch of sugar, split green chillies, and a drizzle of raw mustard oil for an extra kick.
Madhushree Basu Roy
sheem shorshe 2
Here are a few of our favourite winter recipes:
- Sheem bata- Hyacinth beans paste
- Biye-bari style phulkopir roast- cauliflower roast
- Shak’er jhol- Stew with winter vegetables
- Chhana koraishutir cutlet- green pea cutlets
- Aloo peyajkolir torkari- green onion stalk stir-fry
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Sheem Shorshe | Sheem'er Jhal
Ingredients
- 250 gms sheem (hyacinth beans)
- 3 tbsp black mustard seeds
- 4 nos green chilies
- salt to taste
- 2 tbsp mustard oil and more for finishing
- ½ tsp nigella seeds
- 1 tsp sugar
Instructions
- Soak the black mustard seeds in water for 20 minutes. This reduces bitterness and helps in smooth grinding.
- Drain the water and grind the seeds with a pinch of salt, turmeric powder, and 2-3 green chilies to make a smooth paste.
- If using a grinder, strain the paste to remove any coarse bits. If using a mortar and pestle or silnoda, grind until the paste is smooth and straining isn’t needed.
- Wash the sheem and trim the edges. Halve the beans for even cooking.
- Heat 2 tablespoons of mustard oil in a pan until it begins to smoke slightly.
- Lower the heat and temper the oil with nigella seeds and a slit green chili. Allow the spices to release their aroma.
- Add the sheem to the pan and sauté lightly for 2-3 minutes. Season with salt and ½ teaspoon turmeric powder. Stir well to coat the sheem evenly.
- Reduce the heat and add the mustard paste to the pan. Mix gently to combine.
- Pour in 1/2 cup of water to create a gravy. Stir everything together and bring to a boil.
- Cover the pan and let the sheem cook on low heat for 8-10 minutes, or until the beans are tender and have absorbed the flavours.
- Taste the dish and adjust salt if needed. Add a pinch of sugar to balance the flavours, if desired.
- For the final touch, drizzle 1 teaspoon of raw mustard oil and add a slit green chili for a fresh, pungent aroma.
- Serve hot with steamed rice. The bold flavours of sheem shorshe pair perfectly with plain rice, making it an authentic Bengali delight.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
