This Bengali recipe of Bhapa Sheem Chorchori is an easy vegan mixed vegetable curry made using flat beans, tomatoes, and a touch of pungency from mustard seeds. This is one of those hundreds of easy vegan lunch recipes that are often made for everyday cooking. Shim Chorchori is perhaps the easiest of all as all you have to do is dump everything in a pressure cooker and wait till it whistles. That’s it.
Chorchori loosely translates into a Bengali vegan mixed vegetable curry, which is often dry-ish in its consistency. And, like many other Bengali chorchori recipes, this shim beans chorchori is healthy, vegan, vegetarian, gluten-free, dairy-free and gluten-free. This is another gem of an easy vegan lunch recipe from the Bengali cuisine.
Shim or Indian Flat Beans are quite popular and one of the most relished beans in Bengali cuisine. You will find several Bengali recipes which include shim vegetable. In this post, we are making an easy Bengali chorchori with shim, tomatoes, some freshly chopped coriander leaves and some freshly ground mustard seeds paste.
This shim chorchori can also be called a veggie curry recipe as it isn’t dry like rest of the chorchori recipes, but juicy as you can see in the image above. That is why it is the perfect veggie lunch recipe to be served along with rice.
How to make Bhapa Shim Chorchori – Ingredients list
- Shim or Flat Beans
- Green Chilli
- Fresh Coriander Leaves
- Mustard Oil
- Mustard Seeds
- Celery Seeds
- Salt & Turmeric Powder
Fresh flat beans or shim are soft. So while prepping them for this recipe, all you have to do is cut off the tips. While doing so, pull the thread along the sides of the beans. Fresh beans rarely have the thread, but as they ripen you will be able to pull them from the sides. These threads usually harden up upon cooking and are fibrous in nature, so it is best to discard them.
Divide the beans or shim vegetable in 2-3 parts so that they remain as big squares. They cook very fast and we do not want them to turn into a mush. Rest all you need to do is dump everything in a pressure cooker and allow it to whistle couple of times. This is perhaps one of the easiest Bengali chorchori recipe, with minimum ingredients and least of cooking time.
How to serve Bengali Bhapa Shim Chorchori?
Traditionally, Bhapa Shim Chorchori is served with rice along with one or more options for side dishes. Owing to its simplicity and ease of sourcing of ingredients, this Bengali ranna recipe for chorchori is perfect for easy everyday meals for lunches. This is niramish, hence suitable for all the days of the week.
If you are looking for a couple more Bengali Chorchori recipes, then I have few up on my blog. Here’s a list:
- Aloo Chorchori | Bengali Potato Stew Recipe
- Phulkopir Chechki | Aloo Phulkopir Tarkari Recipe
- Macher Matha Diye Pui Shaak Chorchori
- Katla Macher Tel diye Bhat Chorchori Recipe
- Dim Chorchori | Bengali Sliced Egg Kosha recipe
Also, I have quite a few interesting vegetable based Bengali ranna recipes which you can give a try:
- Ol er Dalna | Bengali Yam Curry Recipe
- Narkel Ghonto Recipe
- Shukto Recipe | Bengali Mix-Vegetable
- Bandhakopir Dalna | Bengali Stir-fried Cabbage
- Stirfried Okra | Fried Bhindi Recipe
- Aloo Uchhe Jhal Recipe
- Beguner Birinchi | Bengali Eggplant Curry recipe
- Enchor er Korma | Kathal Korma Recipe
This Bengali recipe of Bhapa Sheem Chorchori is an easy vegan mixed vegetable curry made using flat beans, tomatoes, and a touch of pungency from mustard seeds. This is one of those hundreds of easy vegan lunch recipes that are often made for everyday cooking. Shim Chorchori is perhaps the easiest of all as all you have to do is dump everything in a pressure cooker and wait till it whistles. That's it.
- 250 gms Shim or Flat Beans
- 2 Tomatoes Small, Chopped
- 1 Green Chilli Sliced
- 2 tbsp Coriander Leaves Finely Chopped
- ½ tsp Turmeric Powder
- Salt to taste
- ½ tsp Mustard Seeds
- ¼ tsp Radhuni or Wild Celery Seeds or Ajmod
- 1 tbsp Mustard Oil
Prep the flatbeans or shim by cutting off the tips and pulling off the string from the sides. Now cut them into pieces of an inch of thickness.
Grind the mustard seeds and the wild celery seeds into a coarse paste using a couple of tablespoons of water.
Put all the ingredients including the freshly ground paste (except the coriander leaves) in the pressure cooker along with ¼ cup of water. Mix everything together.
Close the lid of the pressure cooker and allow it to whistle 2-3 times on high heat before turning the heat off. Let the cooker cool down on its own.
Open the lid and check if the flatbeans have been cooked. She should be soft but not an absolute mush. Adjust the consistency of the gravy by boiling it further.
Once done, sprinkle the finely chopped coriander leaves on top. You may also drizzle some mustard oil if you do not mind the pungency.
Serve with rice.