"Kharanda Hinga Uddagka- Narlele Tela ghalnu Randai (Vine Potato Curry with Asafoetida- Coconut Oil)" ... I was not sure of how to cook this one as it was new to me or rather I had never purchased it ... on query with friends I found that it was edible ... finally himmat karke banahi dala ... pressure cooked it and ate a small piece to check if it has any itching sensation and then prepared our traditional curry usually prepared with potatoes as Kharanda tastes almost close to potato ... Thanks to my friends for giving me the courage ... the curry tastes quite delicious ... going to relish this dish with Ukde sheetHa (Red Boiled Rice) ... Yummilicious ...
** Hing uddaka ghalnu randai also known as Hummana is a medium spicy curry seasoned with hing/ asafoetida and coconut oil which I have posted several times both in veg and non.veg. variations. So I will not be running into details about this curry but will be sharing a common link at the bottom of this recipe wherein through browsing you will come across many out of which you can choose that which you would like to try out. Here I have prepared the dish with a potato look alike veggie called Kharanda in Maharashtra and I think it is known as Vine Potato as per google and in some places also mentioned as air vine potato. Unlike potato this does not grow underground through the compositions, taste etc. are almost similar. As mentioned on title I had purchased this on my official visit to Ambernath town in the outskirts of Thane/ Mumbai and the vendor assured me it was tasty and edible.
** This is available in Thane and I have seen it many times over last 3 decades but never bought it as the outer looks having sort of spike like features put me off and also neither did I know anything about it nor had I friends whom I could ask off. I clicked and posted a picture of it on my food group “Konkani Delicacies” and many assured me it was edible while majority really were like me were skeptical and were not sure of it. Well it is sold almost everywhere which meant it was edible so I took full courage and first decided to cook it and check out after which I thought I would decide on recipe for it. I washed it and pressure cooked it to one whistle and it was not cooked, so pressure cooked it for another 3 whistles and it was perfectly cooked. After cooling it, I removed the skin which unlike potato is slightly brittle though it peels of easily and then put had a small bite of it and found it close to potato.
** Well, as I was preparing a curry for the first time decided to play safe and prepare hummana ie hinga uddaka ghalnu randai a medium spicy dish seasoned with Asafoetida which is prepared in both veg. and non. Veg dishes and is one of our favorite. It turned out great but personally I found it slightly bland in taste which means you need to prepare spicy curries with it, may be the next time I will. However, for those who like potatoes you can try this one out as studies showed me that this veggie was full of nutrients and was very famously had with just a dash of salt and pepper after it was cooked. Vastly cultivated on the konkan region it is found in abundance in coastal areas during monsoon and grows on vine hence the name. Well, I think we should try out veggies at least once to know what they are off course after having full assurance that it is edible and good for health.
** Here is my simple curry of "Kharanda Hinga Uddagka- Narlele Tela ghalnu Randai/ Hummana (Vine Potato Curry with Asafoetida- Coconut Oil)" … My Style, which I prepared in the lines of Batate Hummana ie Hinga Randai famous in Konkani Saraswat Cuisine …
** Wash and put 3-4 Kharanda/ Vine Potato in pressure cooker with about 2 cups of water and pressure cook to 3-4 whistles. 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 to get completely cooled. Once it has cooled peel off the skin and cut it into medium sized pieces say about 1.5 inches in size and keep it ready aside.
** Masala to be Ground : Grind to a fine paste one cup of freshly grated Coconut/ Soyi with 4-6 red Kashmiri Chilly (Byadgi Mirchi/Kumte Mirsanga and a small marble sized Tamarind (Imly/Chinchama). Use water sparingly and do not make the masala thin. The ground masala should be very fine..
** Remove the ground paste and add it into a stainless steel vessel and add in the prepared and kept aside Kharanda pieces 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 : Hing/ Asafoetida is used with coconut oil here in two methods, you can choose any.
If using hinga uddaka : Add 1 tsp of thick prepared hing water (ref. the method given at the bottom) and 1 tblsp of coconut oil to the curry and remove from heat. Cover and keep aside for 10-15 minutes before serving and it is ready to be served.
OR
If using hing powder : heat 1 tblsp coconut 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.
** "Kharanda Hinga Uddagka- Narlele Tela ghalnu Randai (Vine Potato Curry with Asafoetida- 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.
** 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).
** Note : Always use Coconut Oil for seasoning this curry as it tastes best that way otherwise the taste is not enhanced and is somehow lost. Coconut Oil is really good for health and we south Indians specially Konkani Saraswats have been using it for generations now and have lead a healthy life. Somehow wrong publicity given has made it get the treatment it receives by ignorant people. However, remember to buy fresh oil and do not stock it for months together as that is when it starts to give pungent smell that is not liked by many.
** Note : You can add either Ambado (Hogplum), Bimbul (Tree sorrel), Karmbal (Star fruit) to the curry. Just add it while boiling in masala, however if you are adding any one of these then please do not add tamarind while grinding the masala.
** Note : I have included the picture of Kharanda/ Vine Potato above, plz. check out the same properly and buy it only if you are assured of its good quality as I have found that there are many veggies that look similar but are really different and the methods too differ. Unless you are assured of edibility please do not consume the same as it may turn out harmful.
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Thanks.