Hyancinth bean (Lablab purpureus) is one of the most adored vegetable in Bangladesh. It is dark green, half moon, flat in shape, even sometimes you can find them in dark purple color. We call it Sheem (শীম) in Bangla and there are many awesome vegan recipes with this vegetables, for example, spread (bhorrta), sheem – potato curry, stir fry, sheem mustard curry, even with sheem seeds, you can make delicious daal recipe.

The recipe is very simple, you only need sheem/hyacinth bean, potatos, onion, chili, turmeric powder and salt and of course vegetable oil. You can use the exact same recipe with flat beans! Before we start cooking, we need to prep the beans.

There are hard veins on both sides of the bean. So what we do usually is lightly make a cut on either end and pull off. You can see in the picture how the hard vein is coming off. If the bean is too green or young, then you won’t be able to pull of the vein. And that’s ok.

Now its time to chop the veggies. Slice the beans and potatoes very thin. Since we will not use any extra water in this recipe, so the veggies need to be thinly cut.

Take a medium deep pan, add vegetable oils in medium heat. When oil the heated, add sliced onions. Fry them until golden.

When onions are nicely golden brown, add sliced potato, turmeric and salt. Stir everything very well. Cook potatoes in this way until they are slightly roasted.

You can see in the picture that edges of potatoes are slightly red and roasted. At this stage, add sliced beans(Sheem).

Stir fry sliced beans with potatoes for about 5 minutes. Remember to keep the flame in medium heat.

Beans and potatoes seem nicely roasted. Now, as we don’t use extra water for this recipe, we are going to cover the pan now so beans and potatoes get cooked in its own water.

So put the heat under low temperature and simmer for 10 minutes. This way beans and potatoes will release some water and get cooked. Don’t forget to stir in between.

After 10 minutes, beans and potatoes looks nicely cooked and roasted! Cook without leads for few minutes to release extra water and make the bhaji more waterless.

The Sheem Bhaji ask Hyacinth Potato stir fry is ready to serve. Eat with rice or tortilla or hand made flat bread (ruti).

Recipe: 2-3 Servings Prepping time: 8-10 minutes, Cooking time: 20 minutes

Ingredients: 250g Hyacinth Bean/Sheem (can be replaced with flat beans) 2 big potatoes Spice and Condiments: 40ml Vegetable Oil (Olive/Mustard/Coconut oil, anything will do) 1 medium Onion 1tbs fine Salt 1tsp Turmeric powder 2-3 Chili (optional)

Instruction: 1. Rinse beans and potatoes. Clean the vein of the beans as described above. Thin slice the beans and potatoes. Also slice onions. 2. Heat oil in a pan and add onion. Cook until golden over medium low heat. 3. Add sliced potato, turmeric powder and salt to pan. Keep stirring frequently until potatoes get slightly roasted. 4. Add sliced sheem/beans. Stir fry for 5 minutes. Now cover the pan and simmer for 10 minutes to ensure proper cooking. Stir often in between. 5. After 10minutes, when beans and potatoes get cooked and roasted and the oil separating out, take off from the heat. Serve warm with rice or ruti!.