"Tambade Bee- Surna Hinga Randai (Hummana)/ Red Bean Yam Asafoetida flavored Curry" ... here is a traditional delicacy from GSB Konkani Saraswat Cuisine .... tastes great served with rice or shevai ... Yummilicious ....
** Dried Red beans are favorite of almost all Amchies in fact I think most Indians love it. These are not to be mistaken with Rajma which is darker in color while these are light colored. I guess there are many pulses and beans all round the world that are similar with different names or slight differences, however they all belong to the same family, I guess. We amchies/ GSB konkani saraswats usually use the light colored variety ones that are not only easy to cook but tastier, softer and healthier too.
** All dried pulses should be soaked preferably overnight or for atleast minimum 6 hours depending upon their water absorbing capacity. Again the timings of pressure cooking them too depends upon the pulses, but soaking them makes it that much more easier for not only cooking but digestion also. This light colored red beans are very user friendly and cook in a few whistles while pressure cooked. Fresh red beans too are available when in season which can be directly pressured cooked too.
** Hummana/ Hinga Randai as this curry is named is a simple Asafoetida and Coconut oil seasoned curry, a favorites of almost all who have relished it. They can be prepared both in Veg. and Non. Veg dishes and they all taste great. I have already prepared many dishes of the same and posted before in this blog to which I will be sharing a common link at the bottom of this recipe wherein you will find them all. Also sharing link to preparation of rice shevai/ sevai/ string hoppers which you can browse through too.
** Addition of any tart fruit that imparts tangy flavor to the dishes like ambado (hogplum), bimbula (sorrel tree fruit), karmbala (star fruit) or even ambuli (raw mangoes) is optional/ seasonal and is often used, however tamarind (chinchama/ imly) can be added to masala while grinding in case of unavailability of these veggies. Again Hinga Uddaka (thick water prepared with gum hing) is often used however you can use the powder form too, while Coconut oil/ narlel tela tastes the best.
** I have prepared this curry in traditional way prepared in southern parts of India especially in Mangalore, by adding only suran/ yam along with red beans/ tambade bee. You can replace suran with gabbo (plantain stem), kooka (chinese potato), kadgi (raw jackfruit) etc. too. In all an awesome combination that tastes best served with Rice Shevai/ Sevai/ String Hoppers or Ukde SheetHa (Red Boiled Rice) or plain steamed rice, whichever you prefer. This curry also tastes great with mildly spiced rice dishes like ghee rice, pulav, dosas or Idly too, this time I served with our favorite shevai.
** Here is my simple recipe for "Tambade Bee- Surna Hinga Randai (Hummana)/ Red Bean Yam Asafoetida flavored Curry" ... my style which I learned from my Amma who often prepared this curry on upvas days ...
** Soak 1 cup of red beans/ tambadi bee in plenty of water overnight or atleast for 6-8 hours. Next morning drain off the water and rinse under plenty of running water, drain, and keep it aside ready to be cooked.
** Now in a pressure cooker add the red beans along with water, say an inch above the level of ingredients. Cover the lid and pressure cook on medium heat to 2-3 whistles depending upon the red bean. Allow to cool, open the lid, check out if cooked if not cover and cook to another whistle.
** Note : Do not pressure cook to more whistles at one go as the red beans may get mashed if overdone. You need to be careful or know very well how much time is required for the beans as the ones available in each place differs from others.
** Masala to be ground : Add 1 heaped cup of freshly grated coconut (soyi/ nariyal) along with 6-8 kashmiri red chillies (byadgi mirchi/ kumte mirsanga) and one small marble sized piece of tamarind (chinchama/ imly) into a mixer grinder and grind to a very fine paste with just required amount of water. You can use the pressure cooked ingredients water while grinding which is what most of us do for grinding masala. If possible use slightly hot water for smoother consistency in paste.
** Slice off the outer muddy skin portion of about 250 gms of suran/ yam and cut them into one inch sized cubes. Wash them in plenty of water and then add into a thick bottomed vessel along with sufficient water just enough to cook them on medium heat till 80% done. Add in the pressure cooked beans along with the water in it, the ground masala, salt (namak/ meeta) to taste and mix all the ingredients well.
** Note : Do not pressure cook the suran/ yam as they may turn out mushy or get mashed. In Mumbai the suran we get is very tender and cooks really fast. I guess the cooking times varies on the quality of yam, however, it is always safe to cook it with water in vessel to keep out a check to avoid the mess.
** Add enough water to bring the curry to a semi thick consistency gravy and then cook on medium heat till you see bubbles appearing on surface, lower the heat and simmer for 5 minutes. Now add a large tablespoon of prepared hinga uddaka/ asafoetida water (check out the method given at the bottom of this recipe) along with 2 tsp of coconut oil (nariyal tel/ narlel tela), mix well and remove from heat and keep the curry covered aside for 10-15 minutes for the flavors to seep in.
** Note : Addition of coconut oil (nariyal tel/ narlel tela) is traditionally followed for this recipe and tastes the best. The aroma of the oil blends in well with asafoetida/ hing making it that much more tastier. However, for any reason you do not want to add it, you may add oil of your choice though i would not recommend it.
** "Tambade Bee- Surna Hinga Randai (Hummana)/ Red Bean Yam Asafoetida flavored Curry" is done and ready to be served. Tastes best served hot with ukde sheetHa (red boiled rice) or plain steamed rice. However, this curry tastes excellent served with shevai, appo, Idly too, try it I am sure you will love it. Having said that you can serve it with roti/ chapati in which case remember to keep the curry slightly thick textured or any other dish of your choice. In my home we love to have it served as a side dish with rice shevai/ sevai/ string hopper or jeera rice, tastes fantabulous.
** For Preparing of Hing / Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing, no issues, you can add hing / asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** You can check out on more similar recipes of "Hummana/ Hinga Randai/ Bendi" both veg and non veg on the links shared below ....
** You can also check out on few of the "Shevai" recipes shared in the blog by following the link given below ....
https://gayathrifoodbytes.blogspot.com/search?q=shevai
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