"Tambade Bee- Gabbo- Ambado ghalnu Hinga Randai/ Hummana (Red Bean- Plantain Stem- Hog Plum Curry seasoned with Hing and Coconut oil" .... a traditional seasonal delicacy from GSB Konkani Saraswat Cuisine prepared during monsoon ... tastes excellent served with rice ... 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 or 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.
** 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.
** For this curry I have used ambado/ hogplum that were in season along with gabbo/ plantain stem, again which is used extensively in southern parts of India. You can replace gabbo with suran (Yam), kooka (chinese potato), kadgi (raw jackfruit) etc. too. In all an awesome combination that tastes best served hot with either 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.
** Here is my simple recipe for "Tambade Bee- Gabbo- Ambado ghalnu Hinga Randai/ Hummana (Red Bean- Plantain Stem- Hog Plum Curry seasoned with Hing and Coconut oil" ... my style which I learned from my Amma ...
** 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.
** Slice of the stem edge part of 3-4 ambado/ hogplum and mash it a little bit with a heavy weight/ stone and keep it aside ready.
** About cutting Gabbo : Gabbo, is innermost part of banana/ plantain stem that is available almost all round the year and is very good for health. They are cylindrical and long shape and I call them tube light coz. they look like it. You will knead about 4 inch of the stem. Cut the plantain stem vertically into four strips/ pieces and them into 1/3 inch thick pieces (quarters). While doing so use sharp knife, as you cut the slices, you will see a threads coming off the stem. Just pull them and discard them. Remove the threads that linger to the slices as you proceed. Also as you cut the stem, put the pieces directly into the water, as it turns brownish. Wash well and keep this aside.
** Now in a pressure cooker add the red beans and the plantain stem pieces 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. Do not worry about the gabbo getting over cooked, as it does not, here just keep in mind the beans timings. Gabbo usually does not get overcooked at all and remains slightly crisp.
** 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) 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 paste.
** Add the pressure cooked red beans- plantain stem into a vessel along with the crushed hogplum. Add in the ground masala, salt (namak/ meeta) to taste and required amount of water to bring to a thick consistency and mix well. The curry is medium thick free flowing textured, so add water accordingly and bring to a boiling point on medium heat stirring often to avoid getting burnt at the bottom.
** Lower the heat and allow the curry to simmer until the hogplums are cooked which takes about 5-7 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- Gabbo- Ambado ghalnu Hinga Randai/ Hummana (Red Bean- Plantain Stem- Hog Plum Curry seasoned with Hing and Coconut oil" is done and ready to be served. Tastes best served hot with ukde sheetHa (red boiled rice) or plain steamed rice. This curry tastes awesome 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.
** 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" both veg and non veg on the links shared below ....
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