“Gardudhe- Batato- Bibbo ghalnu Hinga Randai/ Hummana (Bottle Gourd- Potato- Cashew Nut Curry seasoned with Asafoetida)” ... a simple delicious curry from GSB Konkani Saraswat Cuisine that tastes awesome served with rice ... Yummilicious ....
** Hummana is a curry that I have posted many times with different veggies / non-veg. This medium spicy curry seasoned with hing / asafoetida and coconut oil is a favorite in my home and is prepared at least once in a month. This curry / hummana is prepared both with veg as well as non veg items. It is called Hummana / Hinga Udaaka Ghalnu Randai / Bendi by Saraswat community people. The flavor 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. 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 flavored curry and enjoy with your family and friends. And if you have access to the gummy textured hing which we soak in water and use the water only, do so, coz. that is the best flavored hing specially for this curry. In case its not available you can always use powdered form of hing/ asafoetida available freely in the market. Though, I posted this dish several times each time with a different combination of veggies while the basic curry recipe remains the same. I am however, repeating it again here for your convenience. Do try it out and enjoy with family.
** Here is my simple recipe for "Gardudhe- Batato- Bibbo ghalnu Hinga Randai/ Hummana (Bottle Gourd- Potato- Cashew Nut Curry seasoned with Asafoetida)" ... my style ...
** Peel the skin and cut 2 large sized or 3-4 medium sized potatoes (batato/ aloo) into large sized cubes. Wash and put it in pressure cooker along with 1 cup of cashew nuts (kajjubi/ kaju) and cook on medium heat to one whistle.
** Note : The level of water should be just a little bit above the level of the ingredients in the pressure cooker. Do not add in more water or else the potato will get overcooked. Let the pressure cool for about 5 minutes. Then with the help of tongs gently release pressure from cooker, remove the lid and Keep it aside ready.
** Note : If using tender cashews or sun dried ones with skin, then soak them in hot water for a few hours and when the skin is loosened peel it off, wash well and then use the same. However you can use the cashew nuts skinned and easily available in stores too, just soak them in hot water for 2 hours and add them in pressure cooker along with the water and with other ingredients to cook.
** For Masala to be Ground : Grind to a fine paste in a mixer grinder one heaped cup of freshly grated coconut (soyi/ nariyal) with 4-6 red kashmiri chillies (byadgi mirchi/ kumte mirsanga) and a small marble sized tamarind (chinchama/ imly). When done remove and keep it ready aside.
** Peel off the skin of bottle gourd (gardudhe/ lauki) and cut them into cubes the same size as that of the potatoes. You should approximately have the same amount/ quantity of cubes as that of potatoes. Wash and put it in a large vessel along with 1 cup of water and cook till 80% done on medium flame.
** Now lower the heat and add in the cooked potato, cashew nuts, ground masala, salt (namak/ meeta) to taste and mix well. Add in water as is required to bring the masala to a medium thick curry consistency. Bring the curry to a boil on medium heat, mixing once or twice in between, then simmer for 5 minutes on low heat.
** Once the curry has simmered properly, add in a large tablespoon of prepared hinga uddaka/ asafoetida water to which you can check out the method below and also a large tablespoon of coconut oil (nariyal tel/ narlele tela). Mix well, remove, cover and keep it aside for the flavors to seep into the curry.
** Note : If for some reason you do not have the edible gummy hing or if not available in you vicinity. Now worries, just heat the coconut oil and add in 2 tsp of hing 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.
** "Gardudhe- Batato- Bibbo ghalnu Hinga Randai/ Hummana (Bottle Gourd- Potato- Cashew Nut Curry seasoned with Asafoetida)" is done and ready to be served. Tastes best served with rice or roti or Idly. You can also serve the same with simple bland jeera rice or vatana bhaat too. I however, served this with Khotto a Idly prepared in weaved and prepared jackfruit leaves baskets.
** 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.
** You can check out more “hummana” options/ recipes in common link shared below …
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