“Vatano Alvamande Hinga Randai/ Hummana (Green Peas Colocasia Roots/ Arvi Asafoetida flavored Curry) topped with Coconut Oil” … Hing randai with narlel tela as seasoning is a simple- delicious curry from Konkani Saraswat Cuisine that tastes awesome served with rice … I prepared the same today with combo of vatana and alvamande … Yummilicious …
** Hing uddaka ghalnu randai, as I have posted several times here with different combinations is as you all know by now also known as Hummana. A medium spicy curry seasoned with hing/ asafoetida and coconut oil. I will not write more as I will only be repeating myself but will be sharing a common link to all hummana recipes posted in the blog before at the bottom of this recipe, which includes both Veg and Non.Veg dishes.
** The only difference being in this curry is that for the first time I have tried it with inclusion of sun dried peas/ vatana along with the colocasia roots (alvamande/ arvi). Though, I have used dried green peas here you can use the fresh ones too as the season will be approaching pretty soon. If using fresh ones it definitely cuts down on the soaking and pressure cooking time as fresh peas can just be boiled for about 7-8 minutes and it is done.
** Here is the simple traditional method of preparing … “Vatano Alvamande Hinga Randai/ Hummana (Green Peas Colocasia Roots/ Arvi Asafoetida flavored Curry) topped with Coconut Oil” from Konkani Saraswat Cuisine, in my style ….
** Soak one cup of sun dried green peas/ vatana in plenty of water for about 6-8 hours or overnight. Wash well once again and then put it in pressure cooker along with sufficient water say about an inch above the level of peas and pressure cook on medium heat to two whistles. Remove and keep aside for the pressure to fall on its own. Open lid and allow to cool a bit and it is ready to be prepared into curry.
** Soak about 5-6 large sized (250 gms) alvamade/ arvi/ colocasia roots for about 15 minutes in water, this helps to loosen the mud sticking to it. Wash again and put it in pressure cooker with water and cook on medium heat to one whistle. Let pressure fall, open lid, allow to cool a little bit and then put it cold water to arrest further cooking. When cool, remove the outer skin which slips of easily and give it a gentle wash in water. Slice them into thick roundels/ rings of say about 1 inch thick and add it to the cooked peas and mix well.
** Masala to be Ground : Grind to a fine paste one heaped cup of freshly grated coconut (soyi/nariyal) with 4-6 red Kashmiri dry red Chilly (Byadgi Mirchi/ Kumte Mirsanga) and a small marble sized Tamarind (Imly/ Chinchama). Use water sparingly, you can also use the green peas cooked water, which is what I do. The ground masala should be very fine.
** Remove the ground paste and add it into the vessel along with cooked green peas and roots. Add just required amount of water to bring it to a gravy consistency. Keep the thickness to medium, should not be too thick nor thin. Bring all to a rolling boil on medium heat, stirring in between to avoid being burnt. Lower the heat, add salt (namak/ meeta) to taste, mix well and simmer for 5-10 minutes. Lastly add 1 tblsp of prepared hing (asafoetida) water (method given below) and 1 tblsp of coconut oil (narlel tela/ nariyal tel), mix well, cover and keep it aside for the curry to rest and get infused with flavors.
** Note : In case you do not have the gummy hing prepared water or If using hing powder, heat 1 tblsp coconut oil (you can use any other edible oil), when hot, remove from heat immediately add a tsp of hing/ asfoetida powder and pour it over curry. Cover and keep aside for 10-15 minutes before serving for flavour to get seeped into the curry.
** “Vatano Alvamande Hinga Randai/ Hummana (Green Peas Colocasia Roots/ Arvi Asafoetida flavored Curry) topped with Coconut Oil” is done and ready to be served. A very aromatic and tasty curry that tastes best when served with plain rice or ukde sheetHa (red boiled kerala matta rice). You can also serve the same with simple mildly flavored rice/ pulao/ jeera rice/ ghee rice etc. A very simple but tasty curry you must try and serve to your family and friends, they are sure to love it.
** 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).
** There are many "Hummana/ Hing Randai" recipes in the blog both in Veg and Non.Veg. Sharing a common link to them all below, you may browse through the same and try those out that which appeals to your family ….
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