“Sungata- Bikkanda- Ambuli Hinga Randai Narlel Tela Ghalnu/ Hummana (Prawn- Jackfruit Seeds- Raw Mango Asafoetida Flavored with Coconut Oil Curry)” … hinga randai is a traditional dish from GSB Konkani Saraswat Cuisine that can be prepared with Veggies or Non. Veg. … tried this common dish among fishitarians but with a small twist by adding ambuli- bikkanda … tastes awesome served hot with ukde sheetHa (red boiled rice)… Yummilicious …
** I have shared hinga randai (asafetida flavoured curry) both in Veg and Non. Veg plenty of times in different combinations which also includes information. I will be sharing a few common links below to those recipes, which you may browse through if desired. Prawns is a versatile fish that appeals to most fish eaters and hing uddaka/ hummana curry is the most preferred curry by GSB’s. Here I have included jackfruit seeds that are available in plenty and tastes delicious added to any curry.
** Addition of sourness is important in curries to balance the taste and in GSB Cuisine, we add different additions like tamarind while grinding of masala, hogplum (ambado) when in season. Addition of Karmbala (Star Fruit) or Tree Sorrel (Bimbul) is a step followed in southern parts of India as it is easily available there unlike in Mumbai. However, you can add sun- dried Kokum or Kudampuli (Malabar Tamarind) to the curry too. Again, addition of Ambuli (Raw Mango) is also a followed practice in and around Mumbai.
** Sometimes, same curry but with a small difference in addition of different flavoured veggies brings in some changes in taste to the curry. It also avoids disappointment of not being able to prepare a dish just for the reason of lack of availability of particular veggie, there you go, you have a substitute choice, the very reason why I make posts of similar dishes prepared with small twists while the basic remains the same. Next time do not skip dishes for this reason, but try with substitutes, they taste awesome.
** Here is the recipe for “Sungata- Bikkanda- Ambuli Hinga Randai Narlel Tela Ghalnu/ Hummana (Prawn- Jackfruit Seeds- Raw Mango Asafoetida Flavored with Coconut Oil Curry)” … my style ….
** Ingredients :
Fresh Prawns/ Sungata/ Kolmbi/ Yetti : 30-35 large sized
Jackfruit Seeds/ Bikkanda : 10-12
Raw Mango/ Ambuli/ Kairi/ Mavina Kayi : 1 small sized
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/ Narlel Tela/ Nariyal Tel : 2 tblsp
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Kashmiri Red Chilly/ Byadgi Mrichi/ Kumte Mirsanga : 8-10
** Skin and de-vein large sized fresh sungata/ prawns. Wash in plenty of water and keep them ready aside. You can watch cleaning procedure of fish properly from your fish vendor/ relative or a friendly neighbor if you are a newbie as it is very important to clean them properly without applying much of pressure. Close observation once is the best firsthand experience as you really get to learn it perfectly.
** Remove the outer loose white skin off dry bikkanda/ jackfruit seeds and cut them into vertical 4-6 pieces depending upon it’s size. If using frozen one’s just soak them in water for 15-20 minutes and follow the same method as mentioned for fresh ones. I have used fresh bikkanda for this recipe as its in season. For procedure of freezing Jackfruit Seeds for 6 months browse through link shared below.
** Wash the sliced bikkanda well in plenty of water and add it into a pressure cooker pan along with ½ to 1 cup of water and pressure cook on medium heat to 2 whistles. Let rest aside and when able to open the lid, do so, check if the jackfruits seeds are done if not further cook to one whistle, usually it is done and you will not need any further cooking. Remove and keep it aside ready to be added to curry.
** Slice off the outer skin of ambuli/ raw mango as thinly as possible and keep it aside, do not discard it as we will be using it while grinding the masala. Cut the edible white portion of ambuli into small pieces; say about 1-2 inches in size discarding the innermost seed. Rinse the cut pieces and keep it aside ready.
** Masala to be ground : Add into a mixer grinder the freshly grated coconut, kashmiri red chillies (roasted in a little bit of oil) along with the outer skin of raw mangoes cut to pieces and grind to a fine paste with just required amount of water. You can add the strained cooked water from jackfruit seeds while grinding too. Remember to add a small marble sized piece of tamarind while grinding only if you are not adding raw mango to the curry. I have not added tamarind as I have used raw mango.
** Note: For preparation of curry you can use any one of the tart tasting fruit/ veggie mentioned here like, bimbul (tree sorrel fruit), ambado (Hogplum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), sun- dried kokum, sun- dried kudampuli or as is available region wise. In case you do not have access to any one of the mentioned tart tasting veggies or they are not available or if you do not want to use them then for any reason, do not worry, you can always add in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is the pattern followed in most GSB homes while grinding masala for any curry.
** Add the ground masala in a wide stainless steel vessel adding enough water to bring to a required gravy consistency (not too thin textured). Add the raw mango pieces and bring to a boil on medium heat, when you bubbles appearing on the surface add in the cooked jackfruit pieces, cleaned and kept prawns, salt to taste and mix well. Once again bring the curry to a boil on medium heat ad when you see bubbles on surface, lower the heat to minimum and simmer the curry for just about 3-5 minutes.
** Note : Once you have added prawns do not cook for long time, the prawns if cooked for more time will get hardened. It does not take much time for any fish to get cooked. Hardly takes 5 minutes, so please be careful with timings.
** Lastly add a hinga uddaka (prepared asafoetida water), narlel tela/ coconut oil to the curry and mix well. Remove from heat and keep it covered aside for the curry to settle and the flavors to get infused. In case you do not want to or do not have prepared asafoetida water do not worry, just heat the coconut oil, when hot add the hing powder, remove immediately from fire (do not let it burn, it takes just 2-3 seconds only to cook) and temper the simmering curry, mix well, remove and let rest.
** “Sungata- Bikkanda- Ambuli Hinga Randai Narlel Tela Ghalnu/ Hummana (Prawn- Jackfruit Seeds- Raw Mango Asafoetida Flavored with Coconut Oil Curry)” is done and ready to be served. Tastes best served with rice though you may try out other options if you are not rice eater. In my home we always prefer rice along with curry dishes especially ukde sheetHa (red boiled kerala matta rice) from southern parts of India. You can try mildly spiced pulav if reluctant to use rice or maybe roti too.
** 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 humman 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 links to “Prawns” recipes shared in the Blog along with links to similar Hummana recipe, please browse through for more choice of recipes in various combinations and try them out in leisure …
** Sharing below a common link to all recipes and freezing method of "Bikkanda/ Jackfruit Seeds" in the Blog, you may browse through in leisure and try them out too; freezing is a good option and easy too, just go through the article …
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