Sheem bhaji - Bangladeshi mangetout sauté

25 minutes


  • 375g of mangetout, ideally sheem (Bangladeshi mangetout)
  • 2 tbsp of vegetable oil
  • 1 medium onion, sliced
  • 1/2 tsp salt
  • 1/4 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 2 green chillies, split lengthways


Prepare the sheem by stringing them. Snap off one corner (with the corner pointing down) and pull off the thin string that connects the bean. Now top and tail the sheem and slice widthways into very thin slices – around ½ cm. If you’re using regular mangetout you can skip the stringing and just top, tail and slice
Heat the oil in a frying pan over a medium heat and add the sliced onions with the salt and sauté for 2–3 minutes until translucent. Add the turmeric and cumin and cook for 1 minute
Stir in the chopped sheem (or mangetout) so that everything is mixed well. Cover and cook for 5 minutes, stirring occasionally
Add the chillies, reduce heat to low, cover again and cook for a further 5 minutes
Add the coriander, cover again and cook for 7–8 minutes until the sheem are softened. Check the seasoning and turn off the heat. Serve with plain boiled rice and a wedge of lime or Bangladeshi lime (lebu)