Tarni TambadeBee- Kooka- Bimbla ghalnu Hinga Randai/ Hummana (Fresh Rajma Bean- Chinese Potato- Tree Sorrel fruit Curry).

"Tarni TambadeBee- Kooka- Bimbla ghalnu Hinga Randai/ Hummana (Fresh Rajma Bean- Chinese Potato- Tree Sorrel fruit Curry)" .... this is a delicious medium spicy curry from GSB Konkani Saraswat Cuisine served with rice and other dishes for lunch/ dinner .... Yummilicious ....

** Hinga randai or Hummana is a curry with strong hing/ asafoetida flavor that is prepared both in Non.Veg and Vegetarian varieties. There are a few veggies like potato (batata), taro roots (arvi/ alvamande), red bean (tambadi bee- rajma), white bean (tingalavro) and in non-veg prawns (sungata) etc. that are prepared with this same recipe and they all taste wonderful. Fresh red bean/ rajma is often available during season and I do make it a point to buy them to prepare this delicious dish. 

** The other veggie I have added along is kooka ie chinese potato available in plenty during winter season. We amchies have a penchant for this tuber variety though cleaning it is a little bit messy. However when added on to pulses/ beans or as it is into curries it tastes excellent. The other veggie added is bimbul (tree sorrel fruit) which is abundantly available in southern parts of India (Mangalore), the addition of which gives the tart taste to the dish. In all a delicious dish to be relished with rice. 

** Here is my recipe for "Tarni TambadeBee- Kooka- Bimbla ghalnu Hinga Randai/ Hummana (Fresh Rajma Bean- Chinese Potato- Tree Sorrel fruit Curry)" .... my style .... 

** Peel fresh pods to get 2 cups of Tambadi Bee/ fresh Rajma Bean (available during season only). Wash and pressure cook to 2 whistles. Remove and pour it in a wide vessel. Strain the water and Keep aside.

** Clean 200 gms of Kooka/ Chinese Potato by peeling off its muddy skin and washing it in plenty of water. Cut them into two pieces and three if large. Cook it till done in the above strained water. Remove from fire and add in the cooked Rajma.

** For Masala to be Ground : Add 1 cup of freshly grated coconut (nariyal/ soyi) into a mixer grinder along with 5-6 dry red kashmiri chilly (byadgi mirchi/ kumte mirsanga) to a thick and very fine paste with required amount of water. You can use the veggies cooked water for grinding the masala which is what we do. 

** Note : In case you do not have bimbul (tree sorrel fruit) or is not available in your vicinity, you can replace it with hogplum (ambado) or karmbal (starfruit) if available. If you have no access to any of the above three, do not worry, just add a small marble sized tamarind (chinchama/ imly) while grinding the masala. 

** Wash, slice off both side edges and cut 5-6 bimbul (tree sorrel fruit) into 1/2 inch thick roundels. Add this to the Rajma- Kooka mixture in the vessel, mix well, check out water level and bring it to a boil in medium heat. 

** Lower the heat and add in the ground masala along with salt (namak/ meeta) to taste, more water if required and let cook on medium heat stirring often till you see bubble appearing on surface. Now lower the heat to minimum and let simmer.

** Lastly add in a large tablespoon of prepared hing water (hinga uddaka) the method of which is given at the bottom of this recipe and 1-2 tablespoon of raw coconut oil (narlel tela/ nariyal tel), mix well, cook for 5 minutes, remove and keep it aside covered for 15-20 minutes for the flavors to infuse and it is done. 

** Note : In case you do not want to or have the gum type hing (asafoetida) which is largely used in our community, do not worry you can season it with powder too. Just heat 1 tblsp of coconut oil (you can use any oil) in a small pan, when hot add 1 tsp of hing powder, remove and pour this over the curry and it is done.

** "Tarni TambadeBee- Kooka- Bimbla ghalnu Hinga Randai/ Hummana (Fresh Rajma Bean- Chinese Potato- Tree Sorrel fruit Curry)"  is done and ready to be served. Tastes best served with rice (sheetHa) along with some bhaji/ upkari for lunch/ dinner. Do try it out and enjoy with family and friends. 

** 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.

** Sharing a common link below to all hing flavored dishes “hummana” in the blog …
https://gayathrifoodbytes.blogspot.com/search?q=hummana