Heat mustard oil in a pan until it just smokes, reduce heat, and add mustard seeds and dried red chilies. Let them splutter for 30 seconds.

Heating mustard oil to smoking point briefly removes its pungency and brings out a nuttier flavor.

Add the sheem along with turmeric and salt. Stir well to coat. Cook on medium heat uncovered for 8–10 minutes, stirring occasionally.

Don't add water — sheem releases its own moisture. Keeping it uncovered allows it to fry slightly rather than steam.

Cook until the beans are tender with slight caramelized edges. Serve hot as a side with rice and dal.

A little char on the edges is desirable — it adds a smoky depth to this simple dish.