"Tambadi Bee- Semebadnekayi Hinga Randai (Hummana)/ Red Bean/ Rajma- Chow Chow (Chayote Squash) Curry" .... a delicious hing flavored semi spicy curry from GSB Konkani Saraswat Cuisine relished in every home with rice for lunch/ dinner ... tastes awesome ... Yummilicious ....
** By now all those who are going through my blog frequently are sure to know what hinga uddaka/ asafoetida hummana curry is as I have posted this curry with several combinations. This is just another combination of the same. As aware 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 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.
** Here is my simple recipe for "Tambadi Bee- Semebadnekayi Hinga Randai (Hummana)/ Red Bean/ Rajma- Chow Chow (Chayote Squash) Curry" ... my style which I learnt from my amma ....
** Soak 1 cup of red bean/ tambadi bee/ rajma (as seen in pic) in plenty of water overnight or for at least 8 hours. Next day wash it in plenty of water, put it in pressure cooker with water that reaches 1 inch level above the beans and pressure cook to 2-3 whistles. Allow to cool. 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. These are also available fresh during season in which case you need not soak them.
** Peel off the skin and cut 1 large sized semebadanekayi/ chow chow (as seen in pic) into 2 inch sized cubes. Wash and allow it to drain on a colander. Now add this to the cooked red bean in the vessel and mix well. Bring all to boil. If needed only add some water to help the vegetable get cooked. Do not add in excess water. Cook till the vegetable is cooked about 80% only and keep this ready aside.
** For Masala to be Ground : Add into a mixer grinder one heaped cup of freshly grated coconut (soyi/ nariyal) along with 4-6 dry red kashmiri chilly (byadgi mirchi/ kumte mirsanga) and a small marble sized tamarind (chinchama/ imly) and grind to a very fine paste using water sparingly as is necessary.
** Remove the ground paste and add it to the cooked beans and vegetable (Chow chow) in the vessel. Mix well and add water to bring it to a gravy consistency. Keep the thickness to medium, should not be too thick nor thin. Add salt (namak/ meeta) to taste and bring all to a boil, then lower the heat and simmer for 5-10 minutes.
** Finally add 1 tblsp of prepared hinga uddaka/ asafoetida water (check out the method given at the bottom of this recipe) and 1 tblsp of coconut oil (nariyal tel/ narlel tela) to the curry, mix well and remove from heat. Keep it aside covered for the flavors to get infused for about 20 minutes and it is done and ready.
"Tambadi Bee- Semebadnekayi Hinga Randai (Hummana)/ Red Bean/ Rajma- Chow Chow (Chayote Squash) Curry" is done and ready to be served. Tastes best served with rice/ roti/ dosa or Idly. You can also serve the same with simple bland jeera rice or vatana bhaat too. Do try it out and relish with any dish as accompaniment of your choice, it tastes great, goes well with shevai/ sevaiyan/ string hoppers too, try it, your family will enjoy it very much.
** 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 hummana 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.
** You can check out more “hummana” options/ recipes in the common link shared below …
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