Description
This is one of my most comforting recipes ever. My mamu used to make this for me on her fasting days and I would devour this simple meal every single time. It is warm, cozy, and honestly one of those dishes that feels like home. I still make it the same way because nothing beats the original.
How to make it
Prep the vegetables
Cut the green beans into pieces about one and a half inches long. Peel the potato and cut it into small cubes about one centimeter each.
Start the base
Heat your pot. Pour in about 2 tablespoons oil. I use canola oil. Once the oil is hot, add 1 teaspoon methi. When the methi turns brown, add half teaspoon turmeric. Add the potatoes and fry them until they get a little brown. Add the green beans and fry for about 7 minutes.
Add water and cook
Pour in about 4 cups of water. You can add more or less depending on how much gravy you want. Add about 1 tablespoon salt or adjust to your taste. I use an instant pot and pressure cook it for 18 minutes. You can use a regular pressure cooker or even a normal pot. Just cook until everything is soft. After it is done, crush some of the potatoes to thicken the jhol a little. Serve hot with rice and tamatar chutney.
Make the tamatar chutney
Roast one large tomato directly on the gas. If you burn it, just peel the skin off. You can also boil it for about 7 minutes if you prefer. Put the tomato in a mortar and pestle or grind it. Burn 3 dried red chillies and crush them. Add half teaspoon roasted and ground Sichuan peppercorn, half tablespoon salt, and 3 cloves garlic. Grind everything until it becomes a paste.
Serve
I love eating simi ko jhol with hot rice, tamatar chutney, and a glass of mahi on the side. It is simple but so comforting and honestly one of my favorite meals ever.