“Jeevi Tori- Batato- Bibbo ghalnu Hinga Randai/ Hummana (Fresh Green Pigeon Peas- Potato- Cashew Nuts Curry)” ... making the most of jeevi tori when in season … here is another mildly spiced aromatic curry from GSB Konkani Saraswat Cuisine that tastes best served with rice … Yummilicious …
** Hinga randai is a medium spicy curry seasoned with hing/ asafoetida and coconut oil. This curry is prepared both with veg as well as non veg items. It is also referred to as Hummana/ Bendi by Saraswat community people as per the region they reside, while in and around Mangaluru it is referred to as Hinga Randai. The aromatic flavour of the hing/ asafoetida and coconut oil is what brings in taste to the curry.
** Jeevi Tori/ Fresh Green Pigeon Peas is a winter veggie which is available in plenty now, there are plenty of recipes you can try out with it and I have shared them too here in my Blog. Again, I have shared plenty of Hummana recipe in various combinations, to all of which I am sharing a common link at the bottom of this recipe for easy reference. Do browse through, try them, and enjoy with your family and friends.
** Here is my recipe for “Jeevi Tori- Batato- Bibbo ghalnu Hinga Randai/ Hummana (Fresh Green Pigeon Peas- Potato- Cashew Nuts Curry)” ….
** Ingredients :
Jeevi Tori/ Fresh Pigeon Peas/ Harsiru Togarikaayi/ Hirvya Tur : 1 cup
Potato/ Batato/ Aloo : 2 medium sized
Cashew Nuts/ Kajjubi/ Kaju : ½ cup
Salt/ Namak/ Meeta : to taste
** For the Ground Masala :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Kashmiri Red Chilly/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
Tamarind/ Chinchama/ Imly : small marble sized
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Narlel Tela/ Nariyal Tel : 1 tblsp
Hinga Uddaka/ Water prepared out of Asafoetida in gummy form : 1-2 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR
Hing / Asafoetida Powder : 1tsp
** Shell Fresh Pigeon Peas and collect the inner peas. I have used about one cup shelled fresh green pigeon peas for this recipe. Peel the outer skin of Potatoes and cut them into 1.5 inch sized cubes. Soak Cashew Nuts in warm water for about 1-2 hours to soften them, then drain them and keep aside ready.
** Note : I have used Cashew Nuts/ Kajjubi without skin for this recipe, if using with skin on then soak them for 6-8 hours or overnight in plenty of water and then remove the skin and use the same while rest method is same.
** Wash and add the shelled pigeon peas into a pressure cooker pan along with the soaked- drained cashew nuts. Add about 2 cups of water and pressure cook on medium heat for 2-3 whistles. Remove and keep aside to let the pressure fall on its own and when able to open the lid do so and keep it aside ready.
** In a thick bottomed stainless steel vessel add the potato cubes along with some water. You can use the cooked pigeon peas water for the same and cook on medium heat until the potatoes are cooked 80%. Now add in the cooked pigeon peas- cashew nut and continue to cook for another 2-3 minutes.
** For the Ground Masala : Add coconut, red chilly and tamarind into a mixer grinder and grind to a very fine paste adding just sufficient water. Here too you can use the veggies cooked water for grinding, which is what we amchies do.
** Add the ground paste to the cooked pigeon peas- cashew nut- potato in the vessel and mix well. Add enough water to bring it to desired gravy consistency. Keep the thickness to medium, should not be too thick nor thin.
** Add salt to taste and bring to a boil on medium heat, stirring in between for even cooking. When you see bubbles appearing on surface add prepared gummy hing water, lower the heat and continue simmering for 5-10 minutes.
** Note : Hinga uddaka/ asfoetida water prepared using gummy hing is always used for curries in GSB Konkani Saraswat Cuisine and one needs to use it to understand the desire to do so. However, if for some reason you do not have the edible gummy hing or is not available in your vicinity, then do not worry, just warm up the coconut oil and add the hing powder and immediately pour it over the curry.
** Lastly add in coconut oil (as it is without heating) to the simmering curry and mix well. Remove from heat, cover with a tight lid and let it rest aside for 15-20 mins for the flavours are infused well into the curry. Before serving check the consistency of the curry and if too thick then add some hot water, mix well and its done.
** Note : Here too, I would like to mention that Coconut Oil is extensively used in southern parts of India and so is it in GSB Konkani Saraswat Cuisine. For those of you who are hesitant to do so, please try it once, sure to love it. Coconut oil is not only aromatic but also very healthy unlike the false propaganda about it.
** “Jeevi Tori- Batato- Bibbo ghalnu Hinga Randai/ Hummana (Fresh Green Pigeon Peas- Potato- Cashew Nuts Curry)” is done and ready to be served. This curry tastes best served with ukde sheetHa (red boiled rice) or steamed rice during meals. It’s the season of fresh green pigeon peas, so do try out this simple to prepare curry and enjoy with your family and friends. I served with red boiled rice, raw banana fries and cucumber raita during meals and it was simply fantastic.
** 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 known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community 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 or have never used or seen it, check out the picture collage, I have shared the same. Again, if not available, 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 a common link to all “hinga randai/ hummana” recipe shared in the blog, along with link to recipes using “fresh pigeon peas” … please do browse through in leisure and try them and do give me a feedback if possible ….
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