“Tambde Bee- Keerlu- Ambade Hummana (Red Bean- Bamboo Shoots- Hogplum Hing flavored Curry)” … simple delicious hing flavored curry prepared with monsoon veggies along with red beans … the same curry can be prepared with garlic seasoning or teppal flavored too and they all taste awesome served with ukde sheetHa (red boiled rice) along with other dishes … Yummilicious ….
** I have often posted this curry with minute differences either in seasoning/ tempering method or with slight difference in addition of veggies. During monsoon by and large almost all curry dishes or otherwise are prepared with those veggies that are exclusively available during that period. Here it is fresh keerlu (bamboo shoots) and ambado (hogplums) though both of them can be brine (salt water preserved) and used later on in the year too. But then there is always a difference in taste in curries while prepared brine or fresh ones, so sometimes we do want to relish them as fresh as they are available.
** This time I prepared hummana while usually I prepare it with garlic seasoning as we love garlic flavored dishes. The same can be prepared with addition of teppal (Sichuan pepper) too as is often done so in Temples at Goa. Well, the same curry has been posted before with garlic seasoning where in I had used red beans along with jackfruit seeds and bamboo shoots and this time I have added hogplum and left out jackfruit seeds as I did not have any. I will also be sharing a few links at the bottom of this recipe clicking through which you will find more options of curries with red beans and they all taste great.
** Here is my traditional simple recipe for “Tambde Bee- Keerlu- Ambade Hummana (Red Bean- Bamboo Shoots- Hogplum Hing flavored Curry)” … though the recipe I same, I re-posting the same as there is difference in cooking steps with inclusion of hogplums … do try this one if all these ingredients are available in your vicinity …
** Ingredients :
Tambde Bee/ Red Beans/ Light red Rajma : one heaped cup
Keerlu/ Bamboo Shoots : 8-10 pieces of about 3x1 inch size.
Ambado/ Hogplums : 4-5 fresh ones crushed or cut into pieces
Hinga Uddaka / Water prepared out of Asafoetida in gummy form : 1 tblsp
**(Check how to prepare hinga uddaka at the bottom of this recipe)
OR Hing / Asafoetida Powder : 1tsp
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Salt to taste
** For the Masala to be Ground :
Soyi/ Coconut/ Nariyal : one cup freshly grated
Kashmiri Red Chillies/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
** You can use either fresh bamboo shoots of brined ones for this curry, I have used fresh ones as they are in season. Soak in plenty of water overnight whether you use fresh one’s or brined one’s. This helps in removing the odour of the bamboo in case it is fresh and the excess salt in case of brined ones. Change water twice at interval of 2 hrs. if too salty. Wash in plenty of water gently before adding with other ingredients.
** Wash and soak red bean overnight in plenty of water. Wash again in plenty of water and put them in a pressure cooker pan along with prepared bamboo pieces. Add water, say about one inch above the level of ingredients and pressure cook on medium heat to 2-3 whistles. Keep it aside to cool and let the pressure drop on its own. When able to open the lid, remove and add ingredients along with the cooked water it in a stainless steel vessel.
** Masala to be ground: Grind to a very fine paste grated coconut along with 8-10 kashmiri red chillies into a very fine paste. You can use the pressure cooked ingredients water for the same which is what most of us do. Do not however add water in excess but keep adding little by little to be able to grind only to obtain the required consistency.
** Remove and add the masala to the cooked ingredients in the vessel along with cut or crushed hogplums. Mix well, add water if necessary to bring to a thick gravy consistency. Add salt to taste taking care if you have used brined ingredients and then bring to a good boil for 2-3 minutes. Lower the heat and continue to simmer for 5-10 minutes and then add in the hinga uddaka if using and coconut oil and mix well, cook for another 2 minutes and remove from fire and keep it aside covered for the flavors to seep in.
** Note : I have used Hinga Uddaka/ prepared Asafoetida water which is what most of us Konkani’s do. But if you are using hing powder then heat the coconut oil in a small pan when lower the heat add in the powder and then immediately pour over the simmering curry. Remove curry from fire, cover and keep it aside for the flavors to seep in.
** “Tambde Bee- Keerlu- Ambade Hummana (Red Bean- Bamboo Shoots- Hogplum Hing flavored Curry)” is done and ready to be served. Tastes best with Ukde SheetHa (Red Boiled Rice) or any normal cooked rice too. You can serve this dish as side dish or as main dish along with rice too. I served it along with rice- dalitoy and a few other dishes for my thali meal and we did enjoy a scrumptious meal. Do try out traditional amchi dishes, they are not only tasty, but digest well too and are very healthy compared to other dishes loaded with fat contents.
** You can check out other recipes of “Tambade Bee/ Red Bean or Hummana, Keerlu” in my Blog which I have posted in plenty using the search option or the label section. I am also sharing the link below to the recipe of similar dish which I mentioned above the only difference being I had used jackfruit seeds there and not used hoplum. There are also supporting pictures of bamboo shoots, brining method, hogplum, etc. there, which newbies will definitely find useful, if still there are queriies you can always mail me or leave in a comment and I will get back as soon as possible. The pandemic is still on and no one really knows how long it will take for us all to be really safe, so Stay Safe and Take good care of yourself and your family.
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