Batato Bikkanda Hummana/Potato- Jackfruit Seeds Curry seasoned with Asafoetida ... An awesome medium spicy dish that goes very well with Steaming Rice, Idly, Dosa, Roti ....
Hummana or Hinga Uddaka ghalnu randai is quite familiar with Konkani GSB Saraswats. This is nothing but a medium spicy curry seasoned with only hing. We prefer to temper it in coconut oil and the dish then gives an awesome aroma. Many combinations of this dish have already been posted. I usually prepare them with only potatoes or only arvi / colocasia roots. But my mom loves jackfruit seeds so much that she insists I add them to one and all the dishes whenever she comes over. I freeze jackfruit seeds, which lasts me for more than four months. So I am always ready to cater her demands, not that she makes any. But yes its nice to watch her enjoy the dish and gives me also the satisfaction of seeing her happy. I am posting below the link to preserving jackfruit seeds in freezer, do go through the link, I assure you, it’s a very simple method.
** Here is my method of preparing "Batato Bikkanda Hummana/Potato- Jackfruit Seeds Curry seasoned with Asafoetida" ...
Peel off the skin of 4-5 medium sized potatoes and cut them into large cubes, say 4-6 pieces of each. Wash in plenty of water and put it in the pressure cooker pan. Smash / crush 10-15 jackfruit seeds with a heavy weight or stone and remove the outer dried white skin. Wash and put them also in the pressure cooker pan along with the potatoes. You may use fresh jackfruit seeds or frozen one’s as per the availability. Add 2 cups of water and pressure cook to 1 whistle. Remove and keep it aside to cool on it’s own. Once it cools and you are able to remove the pressure cooker lid, open and put all the contents in a thick bottomed stainless steel vessel. Cover and keep it aside.
To be ground : Grind to a smooth paste 1 cup of freshly grated coconut with 6-8 red kashmiri chilly (plus or minus depending upon individual taste) and a small marble sized piece of tamarind. Do not add more water. You can use the water from the pressure cooker in which the potatoes and jackfruit seeds were cooked. Once ground to a smooth paste remove and add the masala into the vessel with salt to taste and mix well with the potatoes and jackfruit seeds. Add in water if necessary only. Do not make the grave too thin.
Keep the vessel on heat and bring all to a boil. Now if you prefer to add the prepared hing water* add a tablespoon of it to the boiling curry now. If adding powder leave it out during seasoning. Lower the heat and simmer for 5-10 minutes. Add in 1 tablespoon of coconut oil to curry and remove from fire.
Cover and keep it aside the curry is ready to be served with rice. This is a simple curry prepared in many home during Vrat or fasting and one does not consume onions or garlic. You can serve the curry with roti, Idly, dosa too. A versatile dish that goes very well with any accompaniment.
For Tempering : Note : Tempering is done only if you are adding in hing powder instead of the prepared hing water. As the powder has to be seasoned and cannot be added directly. If you have added the prepared hing water* leave the tempering step and proceed as above. Heat 1 tablespoon of coconut oil, when hot add in 1 tsp of hing powder and remove from fire and pour over the curry. Cover and keep aside for 5-10 minutes, before serving hot with rice.
** 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.
** For Method of freezing Jackfruit Seeds, Please follow the link given below ….
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Thanks.