Narkeli Sim

I am Nazia Farhana, 2nd runner up of shera radhuni 1424. I have completed my Master's in English.  Cooking is my passion. I love to cook for my family and friends. I have won many awards for cooking.
Ingredients:
1.    25- 30 hyacinth beans/sheem
2.    2 tablespoon oil/pref. pure virgin mustard oil + a few drops/drizzle more
3.    scant 1/4 teaspoon kalonji/black nigella seeds4.    1-2 hot green chili peppers, like Thai-bird- slit
5.    1/2 teaspoon turmeric powder
6.    salt to taste
7.    a pinch of sugar (about 1/6 teaspoon)
8.    Coconut  paste (recipe below) - adjust amount to taste.
 
Coconut  Paste:
1.    1 cup grated coconut
2.    2 teaspoons white poppy seeds (optional - if you want a milder and creamier sauce)
3.    3 or more hot green chili pepper (adjust to taste)
4.    a splash of water, just enough to make a paste
Method:
Slice the ends of each bean and pull out the fiber that runs along the spine/line of the bean. Chop the beans in two or 3 pieces each. Sprinkle some turmeric and some salt and partially cook the beans in a covered pan with a splash of water.  Remove the beans from the pan. Most of the water should have evaporated.
In the mean time make the paste with coconut , poppy seeds (if you are using) and the chili peppers and as little water as possible. It should be a thick smooth paste.
Heat the oil to smoking hot in a pan or wok/kadhai. Now allow the heat to come down a little bit and add the kalonji/ nigella seeds and slit green chili peppers. Be careful, for  the spice and the seeds of the chili pepper will sizzle and jump. Add the partially cooked beans, salt and turmeric. Cook the beans on low heat so the oil coats them,  for about 5-7 minutes or until almost done.
Combine the cocnut  paste with water (about 1/2 cup or as much needed to get the beans cooked to tender. Add the mix to the beans and cook until the paste just about coats the beans and the oil starts to separate on the sides. The beans should be completely cooked through at this time. The mustard paste should coat the beans and there will be some extra sauce on the side - not runny, but thick in consistency.
Switch off the heat and drizzle a few drops of mustard oil and cover until ready to serve. Toss gently when serving.