Shorshe Sheem: Hyacinth Beans cooked with Mustard Paste

Shorshe Sheem: Hyacinth Beans cooked with Mustard Paste

Hyacinth beans transports me back to my childhood – of a huge family garden that  adorned the front of our home and of the beautiful deep purple pink flowers. They sparked up one corner of our lush green patch. The home that belonged to all of us, where we lived as a “joint family” – great grandparents, grandparents, uncles, aunts, cousins all of us under one roof.

The Sheem/Hyacinth beans that grew on that vine was the Makhon Sheem or Jack beans ( Conavalia ensiformis) – longer and broader and more tender than the regular hyacinth beans. The way I would love it was steamed with a drizzle of raw and pure mustard oil and salt.

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