“Seemebadanekayi ani Ambado ghalnu Hinga Randai (Hummana)/ Chayote Squash (Chow Chow) and Hogplum Curry with Asafoetida and topped with Coconut Oil (Narlel Tela)” … hummana is a delicious semi spicy curry from GSB Konkani Saraswat Cuisine relished in every home with rice for lunch/ dinner ... different veggies can be used to prepare this dish, while the most famous is with potatoes … here I tried out with a combo of chow chow and hogplum … tastes awesome served with ukde sheetHa (red boiled rice) … yummilicious …
** By now all those who are going through my blog frequently are sure to know what “hinga uddaka/ asafoetida hummana curry topped with coconut oil” is, as I have posted it in several combinations. I have written in detail about this curry in most of my posts hence will not repeat the same all over again. In all this is a medium- spiced curry with addition of hing/ asafoetida and coconut oil (narlel tela) as seasoning.
** Addition of tart flavored veggies as is in season is the method followed in most GSB Konkani Saraswat homes and when hogplums are in season I do make the most of them by adding them to almost all my curry dishes. Here I have prepared with seemebadanekayi (chayote squash/ chow chow) and hogplums (ambado) and I must mention that it is much healthier than potatoes that are usually used.
** I have previously prepared with seemebadanekayi (chow chow) and tambadi bee (red bean) in combination, however here I have not added any pulses wanting to keep it simple. The taste of the veggies rules here in this dish, imparting flavors of their own in addition to hing and coconut oil and in all we enjoyed this delicious curry with ukde sheetHa (red boiled rice) and it was indeed a heartwarming meal.
** Here is my simple recipe for “Seemebadanekayi ani Ambado ghalnu Hinga Randai (Hummana)/ Chayote Squash (Chow Chow) and Hogplum Curry along with Asafoetida and topped with Coconut Oil (Nariyal Tel)” ... my style....
** Peel/slice off the skin and cut 2 large sized semebadanekayi (chayote squash/ chow chow) into 2 inch sized cubes. Wash and add it into a thick bottomed stainless steel vessel along with enough water say about an inch above the pieces. Now bring to a boil on medium heat and then lower the heat and cook until 70% done.
** Wash, wipe dry and mash if hard or cut into 2-4 pieces lengthwise if tender about 3-4 large sized Ambado (Hogplums/ Ambatekayi) and add it to the cooking seemedbadanekayi and cook together until 90% done.
** Note : Do not add both seemebadanekayi and hogplum together while cooking as their cooking time differs and will not turn out perfect. I used ambado/ hogplums to bring in tart tinge to dish, you can add any other tart veggie like bimbul (tree sorrel fruit) or karmbala (star fruit) too. In case none of these are available you can add some tamarind (chinchama) for the same while grinding the masala.
** For Masala to be Ground : Add into a mixer grinder one heaped cup of freshly grated coconut (soyi/ nariyal) along with 4-6 dry red kashmiri chillies (byadgi mirchi/ kumte mirsanga) and grind to a very fine paste using water sparingly as is necessary. You can use some of the cooked veggies water for grinding too.
** Remove and add ground paste to cooked ingredients in the vessel. Mix well adding more water, as is required to bring to a required medium thick gravy consistency. Add salt (namak/ meeta) to taste and bring all together to a boil on medium heat, then lower the heat and simmer for another 5-10 minutes.
** Finally add 1 tblsp of prepared hinga uddaka/ asafoetida water (check out the method given at the bottom of this recipe) and 1 tblsp of coconut oil (nariyal tel/ narlel tela) to the curry, mix well and remove from heat. Keep it aside covered for the flavors to be infused for about 20 minutes and it is done and ready.
** Note : If for some reason you do not have the edible gummy hing or if not available in you vicinity. Now worries, just heat the coconut oil and add in 2 tsp of hing powder and pour it over the curry. If you do not like or do not want to add coconut oil for any reason, you can add in any other edible oil. However, coconut oil/ nariyal tel/ narlel tela fragrance is what it makes this curry more appealing, so do give it a try.
** “Seemebadanekayi ani Ambado ghalnu Hinga Randai (Hummana)/ Chayote Squash (Chow Chow) and Hogplum Curry along with Asafoetida and topped with Coconut Oil (Nariyal Tel)” is done and ready to be served. Tastes best served with ukde sheetHa (red boiled rice) or plain steamed rice or jeera rice or any other mildly spiced rice dishes too. If seemebadanekayi/ chow chow is available in your place, you must definitely try this simple curry and I am sure your family will 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 hummana 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.
** There are plenty of dishes shared in the Blog prepared with Seemebadanekayi (Chow Chow/ Chayote Squash) so also with Ambado (Hogplum), you can use the search option with key words or label section and browse through them too. Do give it a try in leisure, they are all tried and tested in my kitchen and are healthy and tasty.
** You can check out more “hummana” options/ details/ information/ recipes in the common link shared below …
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