"Bhenda Hinga Randai/ Hummana (Lady's Finger Curry seasoned with Asafoetida)" ... this is a delicious aromatic medium spicy curry from GSB Konkani Saraswat Cuisine that tates best served with rice along with 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. It is a medium spicy gravy dish that tastes best served with steamed rice for lunch/ dinner. There are plenty of combination both vegetarian and non. vegetarian that can be prepared in the same manner and I have shared a lot of them to which I will be sharing a common link at the bottom of this recipe. Do try them out in leisure and enjoy with family and friends.
** Here is my simple recipe for "Bhenda Hinga Randai/ Hummana (Lady's Finger Curry seasoned with Asafoetida)" ... my style ...
** Wash and wipe dry about 250-300 gms of Bhendi/ Lady’s Finger/ Okra/ Bendekayi. Cut off both side edges and cut it to 3 inch pieces horizontally.
** For Masala to be Ground : Add one cup of freshly grated coconut (soyi/ nariyal), 5-8 dry red kashmiri chillies (byadgi mirchi/ kumte mirsanga) and a small marble sized tamarind (chinchama/ imly) and grind to a very smooth paste with required amount of water. The masala should be thick and ground to smooth texture.
** Heat 1 tblsp of coconut oil (nariyal tel/ narlel tel) or any other edible oil, in a thick bottomed kadai. when hot, lower the heat to medium and add in the cut bhendi pieces and mix well for the oil to evenly coat them. Lower the heat to minimum, cover and cook on low heat till almost done, you can sprinkle some water if absolutely necessary, though it is really not needed, just stir it often to avoid getting stuck and it cooks well.
** When almost done, say about 80%, add in the ground masala, salt (namak/ meeta) to taste and mix well. Check out and add in the required amount of water as is necessary to bring to a gravy consistency. Bring the curry to a boil on medium heat, stirring often to avoid getting burnt. When you see bubbles appearing on surface, lower the heat and let simmer for 5 minutes for the curry to be well done.
** Lastly add in a large tablespoon full of prepared hinga uddaka/ asafoetida water (check out preparation method at the bottom of this recipe) and a tablespoon of raw coconut oil (nariyal tel/ narlel tela) to the curry, mix well, cover and remove from fire and keep aside for 10-15 minutes for the flavors to seep in well and the curry 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.
** "Bhenda Hinga Randai/ Hummana (Lady's Finger Curry seasoned with Asafoetida)" is done and ready to be served. This curry tastes best served with rice or moong dal khichidi too. Just go ahead and try you own serving combinations and enjoy with your family and friends, it's a tasty dish, that your family will love.
** 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
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