"Batato- Ambade Hinga Uddaka ani Narlele Tela ghalnu randai/ Hummana (Potato- Hogplum Curry topped with Asafoetida and Coconut Oil)" … a monsoon delicacy from GSB Konkani Saraswat Cuisine … a simple curry nevertheless aromatic and taste that tastes best served with rice … Yummilicious …
** Hinga randai or Hummana is a medium spicy curry seasoned with hing/ asafoetida and narlel tela/ coconut oil. This curry is prepared both with veg as well as non veg items. 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 which you can browse through in this Blog. Hogplums (ambado), tree sorrel fruit (bimbul), star fruit (karmbala) are tart flavored veggies that can be added as is available in your vicinity to bring in the tangy taste to the curry 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 shared many combinations which you can browse through using the common link shared at the bottom of this recipe. Definitely a must try simple healthy and tasty curry, especially with hogplums are in season.
** Here is the simple traditional method of preparing "Batato- Ambade Hinga Uddaka ani Narlele Tela ghalnu randai/ Hummana (Potato- Hogplum Curry topped with Asafoetida and Coconut Oil)" … my style
** Peel off the outer skin and cut 2 large sized or 3-4 medium sized potato (batato/ aloo) into large sized cubes. Wash and put it in pressure cooker with 1 cup 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 add them into a vessel.
** For the masala to be ground : Add into a mixer grinder one heaped cup of freshly grated coconut (soyi/ nariyal) along with with 6-8 kashmiri red chillies (byadgi mirchi/ kumte mirsanga) and grind to a very fine paste using water sparingly. You can use the potato cooked water for grinding purpose too.
** Wash, wipe dry 3-4 ambado/ hogplums (depending upon its sourness add more if required). Slice off the stem portion and then sides or smash with a weight and add into a vessel with cooked potatoes along with the inner hard seeds and ground masala and mix well adding enough water to bring to gravy consistency.
** Note : The number of hogplum depends on its sourness, so do check and add accordingly as they differ in taste as per region. Also, remember to avoid tender ones and use the ones with thick formed seeds within for this curry.
** Keep the thickness of the curry to medium consistency; it should not be too thick or thin. Bring to a boil on medium heat, stirring often. When you see bubbles appearing on surface, lower the heat to medium add salt (namak/ meeta) to taste along with 1-2 tblsp of prepared hing/ asafoetida water* and simmer to a 5-10 minutes.
** Lastly add in 1-2 tblsp of coconut oil (nariyal tel/ narlel tela) to the simmering curry and mix well. Remove and keep it aside covered for 15-20 mins for the flavours to seep into the curry well and for the coconut oil flavour to get mixed well. If too thick in texture while serving add in some hot water and mix well for desired consistency.
** "Batato- Ambade Hinga Uddaka ani Narlele Tela ghalnu randai/ Hummana (Potato- Hogplum Curry topped with Asafoetida and Coconut Oil)" is done and ready to be served. Tastes best served with ukde sheetHa (red boiled rice) which is the staple rice of in the southern parts of India. You can also serve it with roti, parathas, dosa, idly if desired too. It does taste great served with simple flavored rice like jeera rice or vatana bhaat too. So, go ahead and try your own mix and match combos.
** Note : If for some reason you do not have the edible gummy hing/ asfoetida or if not available in you vicinity. Now worries, just heat the coconut oil and add in 1-2 tsp of hing/ asafoetida 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.
** 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. (Ref. to the bottle of prepared hing water in collage of picture posted above).
** Given below is the common link to both the Veg and Non.Veg. recipes of “Hummana Hinga Randai/ Bendi …
No comments:
Post a Comment
Thanks.