Mix poppy seeds, mustard seeds and roughly cut green chillies together and make a fine paste. Keep aside.

Cut both the heads of flat beans and remove the threads. Rub them with 1 tsp turmeric powder and salt.

Heat 1 tbsp oil in a pan and add the flat beans. Mix well, lower the flame, cover the lid and cook until the flat beans become soft. Remove from the pan and keep aside.

Heat the remaining oil and add fenugreek seeds and dried red chilles. Stir and allow them to splutter.

Now, add slitted green chillies, tomato, 1/2 tsp turmeric powder and salt. Stir until the tomato gets mushy.

Add the poppy-mustard paste and warm water. Mix well and cover the lid. Lower the flame and cook until the oil starts separating the mixture.

Now, add the flat beans and mix well. Cover the lid and cook for 7-10 minutes on medium to low flame or until the beans are well cooked.

The gravy should be completely thick, so, if there remains, open the lid and cook by stirring frequently until the water gets evaporated. Be careful, the gravy should not get burned.

Once you have the desired consistency, your Sheem Posto is ready to be served.