“Tingalavro- Batato- Karmbala Hinga Uddaka ghalnu randai (Hummana)/ White Beans- Potato- Star Fruit Curry with Asafoetida” … simple delicious medium spiced curry from Konkani Saraswat Cuisine that is usually served with rice but tastes great with roti or spiced rice dishes too … Yummilicious …
** Hummana or Hinga Uddaka ghalnu randai are the same curries referred to in different names at times at different locations. Again the same curry is referred to as Bendi too in some places. This is so coz. of migration of people over years are accepting local references in the presence, hence it is always difficult to pin point as to which is exactly the original name of the dish and we bloggers prefer to share all knowledge that of which we are aware off so that it gets understood by all settled round the globe.
** I have posted similar curry many times referring to them in either or single names, though in my knowledge bendi falls under same method but more spicier version. I am sharing a few links below so that you can refer to it and prepare that which appeals to you and your family or that which is available in your vicinity. Do try out various versions and enjoy them with your family and friends, they are all tried and tested in my kitchen and are sure to be liked by all. Remember home cooked food is the best gift your can give to your loving family.
** About Star Fruit/ Karmbala/ Carmbola, I am sure you have all heard of it or have come across the same. This fruit is close in taste and other contents to bimbila/ sorrel tree fruit which is available in southern parts of India and is extensively used in preparation of curries in Konkani Saraswats homes. In fact almost every home has a tree of it in the backyard and I have grown up relishing the same. Unfortunately it is not available in Mumbai while star fruit happens to be at times, so replace the same as it gives the same taste to dishes.
** Here is my recipe for “Tingalavro- Batato- Karmbala Hinga Uddaka ghalnu randai (Hummana)/ White Beans- Potato- Star Fruit Curry with Asafoetida” … My Style …
** Ingredients :
White Beans / Tingalavro / Poona Val : 2 cups
Potato/ Batato/ Aloo : 2 medium sized.
Karmbala/ Carmbola/ Star Fruit : 2 large ones
Asafoetida/ Hing : 1 tblsp if adding hing water or 1 tsp if using powder form
Salt/ Namak/ Meeta : to taste
Coconut Oil/ Narlel Tela/ Nariyal Tel : 1 tblsp
** Masala to be Ground :
Coconut/ Soyi// Nariyal : 2 cups freshly grated.
Red Kashmiri chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
** Wash and soak white beans/ tingalavro in plenty of water overnight or for 8 hours. Rinse them in plenty of water and put it in a pressure cooker with water. The level of the water should be about an inch above the level of the white beans. Cover and pressure cook on medium heat till 2 whistles. Allow to cool and keep this ready aside.
** Note : Once the pressure in the cooker falls and you are able to remove the lid, remove and check to see if the beans are cooked. If not pressure cook again to one or two whistles. The cooking time for white beans differs many a times, like if they are not too old stock they cook faster and as they age they take more time. So for the first time when you buy the stock be careful and keep a note on the same, then you can do so as per judgment too.
** Peel off the outer skin of potatoes and cut them into one inch sized pieces. Wash them in plenty of water and soak for 10 minutes, to remove excess starch content. Drain off all water and rinse under running water and it is ready to be used.
** Wash, wipe dry the star fruit, slice off the edge of the ridge portion with a sharp knife thinly and then cut them into star shaped rounds vertically, say about ¼ inch in thickness and keep it ready aside to be added to the curry later on.
** Note : If you have access to bimbul (sorrel tree fruit) or hogplum (ambado) you can add them in place of star fruit too. In case you do not want to add all three of these, just add in a small marble sized ball of tamarind to the masala while grinding. That’s it.
** For Grinding the Masala : Add the coconut, red chillies into mixer grinder and grind to a very smooth paste adding in only that much water how much is required for grinding. The masala should be very fine or else the taste is lost, so do it by adding on little by little water and do not pour in one go.
** In a thick bottomed kadai, add in the potato pieces along with a cup of water and bring to boil. Once it comes to a rolling boil, lower the heat, cover with a tight lid and cook till almost 80% done. Add in the sliced and kept ready star fruit, mix well and let cook for a few minutes, say about 2-3 minutes only.
** Now add in the cooked white beans, the ground masala, salt to taste and mix well. Add in water if necessary to bring to gravy consistency. Cook on medium heat until you see bubbles appearing, then lower the heat, and cook until the starfruit is cooked well. It hardly takes time.
** If adding prepared hing water, add a tablespoon of the same and coconut oil, mix well and remove from fire. Keep it covered aside for 15 mins for flavors to seep in. But if using hing powder, heat coconut oil, when hot add in hing powder and pour it over the curry.
** Note : I always use prepared hing water, from gummy hing for hummana, You may use any one that is available to you. I have added at the bottom of the recipe the method of preparing hing water. But do remember to use either one of the two only and not both.
** “Tingalavro- Batato- Karmbala Hinga Uddaka ghalnu randai (Hummana)/ White Beans- Potato- Star Fruit Curry with Asafoetida” is done and ready to be served. Tastes awesome when served with rice or simple flavoured rice/ pulav. This is one of the famous dish of GSB Konkani Saraswats that is relished almost by all young and old alike. You can serve these with Roti/ Idly or dosa too. Do try this out and enjoy with family and friends.
** 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 which is hing water. You can keep this in fridge and use sparingly as and when needed. We GSB/ Konkani Saraswat community people usually prepare the same, store it in fridge and use 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.
** Sharing below link to similar type of curry “White Beans with Chinese Potate and sorrel tree fruit”, which you may browse through for reference, it includes pictures of the pulses …
** Also sharing a common link to recipes prepared using white beans/ tingalavro, which you may check out and prepare in leisure …
** An earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible. I have also started a food group "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".
No comments:
Post a Comment
Thanks.