"Batate Hinga Uddaka ani Narlele Tela ghalnu randai/ Hummana (Potato Curry topped with Asafoetida and Coconut Oil)" ... Potato/ Batato/ Aloo - some love it, some love to hate it, some are phobic of gaining weight ... however, the humble potato makes it's place prominent in every kitchen ... Hummana is a simple- delicious medium spicy curry from GSB Konkani Saraswat Cuisine that taste best served with rice ... a must in my home at least a few times in a year, I am sure most amchies out their will agree with me ... Yummilicious ...
** Hing uddaka ghalnu randai also known as Hummana is a medium spicy curry seasoned with hing/ asafoetida and coconut oil. I have posted this curry several times in small changes umpteen times as this is one of our favorite dish at home. The dish today posted is the traditional way in which it is usually prepared ie with only potatoes, though other souring addition of veggies is also quite common. I just happened to notice that it was not posted with only potatoes and since I prepare it usually keeping it simple with only potatoes decided it should be included too. I will not write more about the curry here as I have already included it in other posts. The recipe remains the same as that which posted earlier with addition of cashew nuts, so will be sharing the link to that recipe too. Also sharing a common link to all hummana recipes, so that you can try out that which your family and you like to relish. I am repeating the curry recipe again here for the sake of those who would like to try them out only with potatoes.
** Here is the simple traditional method of preparing "Batate Hinga Uddaka ani Narlele Tela ghalnu randai/ Hummana (Potato Curry topped with Asafoetida and Coconut Oil)" … from Konkani Saraswat Cuisine ….
** Peel the skin and cut 2 large sized or 3-4 medium sized “Potatoes (Batata/Aloo)" into large sized cubes. Wash and put it in pressure cooker with about 2 cups of water and pressure cook to one whistle. Let the pressure of the cooker fall on its own. 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.
** Masala to be Ground : Grind to a fine paste one heaped cup of freshly grated “Coconut/Soyi/ Nariyal” with 4-6 red “Kashmiri Chilly (Byadgi Mirchi/Kumte Mirsanga)” and a small marble sized “Tamarind (Imly/Chinchama)". Use water sparingly, you can also use the potato cooked water for the same too which is what I do. The ground masala should be very finely ground.
** Remove the ground paste and add it into the vessel along with cooked potato and mix well Now 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. Lower the heat and simmer for 5-10 minutes and remove from heat.
** For Seasoning/Tempering : Add 1 tsp of thick prepared hinga uddaka/ Asafoetida water (ref. the method given at the bottom) along with 1 tblsp of coconut oil (nariyal tel/ narlel tela) to the curry and remove from heat. That's it, cover and keep aside for 10-15 minutes before serving with Rice or Roti.
OR
If using hing/ asafoetida powder, heat 1 tblsp coconut oil (nariyal tel/ narlel tela) (you can use any other edible oil), when hot, remove from heat immediately add a tsp of hing powder and pour it over the curry. Cover and keep aside the curry for 10-15 minutes before serving for the flavour of hing to get seeped into the curry.
** "Batate Hinga Uddaka ani Narlele Tela ghalnu randai/ Hummana (Potato Curry topped with Asafoetida and Coconut Oil)" is done and ready to be served. Serve it hot with rice or roti, however the curry tastes best with rice specially red boiled rice. You can also serve the same with simple bland jeera rice or vatana bhaat too. In my home this curry is definitely a must a few times a year and we really do love it.
** Here, I would like to mention to all out there who fear of weight gain with potatoes, its only when they are deep fried or consumed in larger quantities that it happens that way, while limitation is the key word regarding any food to be safe. So, if you like potatoes then go ahead and enjoy this guilt free, but in limited quantity.
** Given below is the link for reference to the curry of the same curry but with the addition of cashew nuts ….
** Given below is the common link to both the Veg and Non.Veg. recipes of “Hummana” …
** 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. (Ref. to the bottle of prepared hing water in collage of picture posted above).
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Thanks.