How to make Simba Rai in white mustard paste

SIMBA RAI

Simba Rai or Seam Curry or Shimba vegi. (Broad Beans) preparation in typical Odiya style ,in this era it is very hard to get the authentic test. Although in Odisha and West Bengal ( mostly we have seen) this vegetable is available in winter season but we can see the vegetable in across the globe ( mostly Indian and Chinese or Asian shops). Our team has prepared the fusion version of curry or Rai with the authentic taste. Try this and write to us the outcome.

Now the next question comes, what is the best main disc will suite to complement the curry. We like to eat with plain rice or pulao but you tell how do you like to serve or have with ??

* For best result use clay pot for cooking


Serve

3

Cooking Level

Beginner


Ingredients

  • Shimba – 50 gms (wash and cut into 1/2 inch long )
  • Potato – 2 small
  • Tomato –  1 small (Chopped)
  • Brinjal/egg plant –  1 medium to small (wash and cut into Simba size)
  • Mustard seeds (white) – 1 tbl spoon
  • Ginger – 1 tea spoon
  • Garlic – 1 clove
  • Green Chilli – 1 ( depending upon your taste)
  • Cumin seeds - 1 tea spoon
  • Onion – 1 slice
  • water - 2 cups
  • Salt - as per taste
  • turmeric - 1/4 tea spoon
  • oil - 1 tbl spoon
  • curry leaves - 3 to 4 leaves
  • Red chilli pw - 1/2 tea spoon
  • fresh coriander leaves chopped - 2 spoon (optional)
  • Panch Putana – 1/2 tea spoon (this is a special name which is mixed with five different seeds and having different medicinal qualities)


Method

Odiya mustard seed paste

In a small mixture jar take mustard seeds (white), ginger, garlic, green chilli, Cumin seeds add little water and make a thick paste and keep aside.

Preparation  stage -1

  1. In a pot add water and wait until it boil
  2. Add brinjal, potato, simba, turmeric ,salt and mustard paste and cover it to boil for 5 mins in high heat. adjust the water in this stage ( if needed add required hot water)
  3. Open the lid and check if it is boiling then mix all the vegetables together and  cook for another 10 minutes or until the vegetables are nearly ~70% done. Add tomato at this stage and cover the lid and cook for anther 1 min and off the flame
  4. Let the steamed vegetables sit in pot for  5 mins before tadka/chhunka.

Preparation  stage -2

Get ready to do tadka / chhunka
  1. take a small pan and heat it 
  2. Add panch phutana and wait until it cracks.
  3. Add curry leaves and red chilli pw and mix it in a spachula
  4. Add the boiled vegetables (prepared in the stage -1 ) and mix everything together and keep on the stove for 20 seconds.
  5. Add chopped coriander leaves and serve with plain rice, roti or Kanika