Batato ~ Bibbo ~ Ambado ~ Bikkanda Hinga Uddaka Ghalnu Hummana / Potato ~ Jackfruit Seeds ~ Hogplum ~ Cashew Nut Curry Seasoned with Asafoetida ... A Yummy Amchi Dish With the aroma of Coconut Oil … Easy to prepare, delicious and a curry that is loved by one and all …....
Hummana is a medium spicy curry seasoned with hing and coconut oil. This curry is prepared both with veg as well as non veg items. It is called Hummana / Hinga Udaaka Ghalnu Randai / Bendi by Saraswat community people. This is a simple curry that is medium spicy and is seasoned with Hing / Asafoetida and Coconut oil. The flavour of the hing and coconut oil is what makes the curry awesome. The taste of the curry is something that will make you try this out with various combinations. Hogplums, Bimbul, Karmbal can be added in for sourness instead of tamarind while grinding the masala. The best of all is potato in veggie, white kidney bean or rajma in pulses and prawns in non veg. So go ahead and prepare this simple but yummy flavoured curry and yes if you have access to the gummy textured hing which we soak in water and use the water only, do so. As that’s the best one which gives the immense flavour. In case its not available you can always use powdered form of hing / asafoetida. I posted this dish several times each time with a different combination of veggies while the basic curry recipe remains the same. I am however, repeating it again here.
** Peel the skin and cut 2 large sized or 3-4 medium sized potatoes into large sized cubes. Wash and put it in pressure cooker with 1 cup of cashew nuts, 2-3 slightly mashed hogplums / ambado and 10-12 Jackfruit seeds after removing their outer white skin and crushed them a bit. Add in about 3 cups of water and pressure cook to 2 whistles. Let the pressure of the cooker fall on its own. Once you are able to remove the lid, gently open and put the contents in a thick bottomed stainless steel vessel and keep it ready aside.
** For Masala : Grind to a fine paste one heaped cup of fresh grated coconut with 4-6 red kashmiri chillies. Use water sparingly.
** Remove the ground paste and add it into the vessel along with cooked ingredients. Mix well and add water if necessary to bring it to a gravy consistency. Keep the thickness to medium, should not be too thick nor thin.
** Add salt to taste and 2 tblsp of prepared hing water the preparation of which is given below. Bring all to a boil. Lower the heat and simmer for 5-10 minutes.
** Lastly add in 1-2 tblsp of coconut oil to the simmering curry and mix well. Remove and leave aside covered for 15-20 mins for the flavours to seep into the curry and for the coconut oil flavour to get mixed well.
** Serve hot with rice or roti or Idly. The curry tastes best with rice / Idly. You can also serve the same with simple bland jeera rice or vatana bhaat too. I however, served this with Khotto a Idly prepared in weaved and prepared jackfruit leaves baskets.
** Note :
** If for some reasone you do not have the edibul gummy hing or if not available in you vicinity. Now worries, just heat the coconut oil and add in 2 tsp of hing powder and pour it over the curry.
** If you do not like or do not want to add coconut oil for any reason you can add in any other edible oil. However, coconut oil fragrance is what it makes this curry more appealing.
** Prepared Hing Water : 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.