“Jeev Kadgi- Alvamande- Ambade Hinga Randai/ Hummana (Breadfruit- Colocasia Tuber- Hogplum Curry)” … hummana is a delicious semi spicy curry from GSB Konkani Saraswat Cuisine relished in every home with rice for lunch/ dinner ... different veggies, pulses, fish, tuber root can be used to prepare this dish … I have shared this curry in plenty of combinations and here is another one; a delicious monsoon delicacy prepared when all three mentioned veggies are available … tastes awesome served with rice or idly or dosa … Yummilicious …
** Hinga randai/ hummana is a traditional dish from GSB Konkani Saraswat Cuisine and I have shared plenty of them both in Veg and Non. Veg in different combinations, which also includes details. The most famous Hummana/ Hinga radai is the one prepared with either potatoes or alvamande (colocasia root) and prawns in fish varieties. Often tender cashew nuts are also added in combo with potatoes/ alvamande.
** Addition of tart taste is important in curries to balance the spice and in GSB Cuisine; we made it a point to either add tamarind while grinding of masala or any tart tasting veggies as per availability or season. For this recipe, I have added plenty of crushed ambado (hogplum/ amatekayi) which is in season now and it tastes wonderful. If available in your vicinity, do make it a practice to add them to curries.
** Jeev Kagi ie Breadfruit/ Jeegujje is a tasty veggie, which you must try if you can manage to buy them, as they are not available easily all round the world. Every Amchigele/ South Indian will relate to Jeev Kadgi as almost everybody loves them especially the fries. You can check out more details if desired in other posts via. common link shared at the bottom of this recipe as I have written plenty of information there.
** Coming to Alvamande these are root/ tubers of colocasia leaves ie patrade paan/ leaves. They are known as Arvi/ Arbi in Maharashtra, Kesuvina Gedde in Karnataka, while there are many more names as per region all over the country/ world. As the skin is covered with mud, you need to thoroughly wash them before use. I have mentioned the cleaning- cooking method in details below, just follow the same.
** I will repeat the recipe here again though the recipe remains same for all hinga randai/ hummana. Sometimes a small difference in addition of veggies can bring in change of flavor making the dish more delicious despite the masala remaining same. This is so because of the flavor imparted by that particular veggie and that is the case here with hogplums, it just brings about a lovely flavor, try it, sure to be loved.
** There are plenty of recipes I have prepared over 37 yrs of my married life; while most have them have been written in my old diaries, many were just tried and forgotten to be saved. I am trying my best to revive them to share here. Do try the recipes and enjoy with your family, they are all healthy and tasty. I will be sharing a common link below to hummana recipes, which you may browse through for more details.
** Here is my recipe for “Jeev Kadgi- Alvamande- Ambade Hinga Randai/ Hummana (Breadfruit- Colocasia Tuber- Hogplum Curry)” … my style; try it, if these veggies are available, tastes best served with rice ….
** Ingredients :
Jeev Kadgi/ Breadfruit/ Jeegujje/ Nirphanas : 250 gms
Alvamande/ Arvi/ Arbi/ Colocasia Root (Tuber)/ Kesuvina Gedde :8-10
Ambado/ Hogplums/ Amatekayi : 4-6
Hinga Uddaka/ Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe and the picture included in the collage below)
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
** Soak Alvamande/ Colocasia Roots in plenty of water in a large bowl for 20 minutes to loosen the mud sticking to it. Once the mud get softened scrub and wash them in plenty of water until it runs clean (a necessary step).
** Add cleaned alvamande in a pressure cooker pan with enough water and pressure cook to one whistle only. Let rest aside until the pressure drops on its own, then open the lid, rinse the cooked alvamandes under running water to completely cool down (this helps in arresting further cooking of alvamande which otherwise may turn mushy). Once cooled gently peel off the skin, cut alvamande into 1/2 to 1 inch of thick rings/ roundels as shown in picture, and keep them ready aside in a vessel.
** Note: There are two methods you can follow to cook to perfection. You can either peel off the skin with a help of a sharp knife or peeler, cut them into required sized pieces and then cook them or pressure cook until done or follow the method of first pressure cooking the same and then once cool enough it is easy to remove the outer skin which is then cut to required sized pieces, just follow any out of the two. I always prefer to first pressure cook, cool, peel and cut to pieces, as they turn out perfect.
** Slice off the skin portion of breadfruit/ jeev kadgi/ nirphanas as thinly as possible and keep it aside. You can prepare fries out of the skin, which I have shared elsewhere in the Blog. If not desired then you can discard the same.
** Cut the breadfruit in the center horizontally and then vertically to get four quarters out of the same. Slice off the center pith which is otherwise sticky and discard the same. Now cut into slices of half inch or as desired but of equal size.
** Check out the picture below if new to "Jeev Kadgi/ Breadfruit/ Nirphanas" veggie and the size in which it needs to be cut. Also sharing a common link at the bottom of this recipe to more recipes using the same.
** Add cut veggies immediately into a bowl of water to avoid being discolored. Just before cooking put them into a colander, rinse under running water, keep it aside for a minute or two to let drain off excess water as much as possible.
** I used a medium sized Jeev Kadgi/ Breadfruit/ Nirphanas for this curry, in all I had about say 2-3 cups of cut pieces. You may use according to your requirement, however do remember to adjust the spices accordingly.
** Wash, wipe dry hogplums/ ambado (depending upon its sourness add more if required) and slice off the stem side portion of it. Now either slice the sides of ambado or crush them with a small weight and keep it aside ready.
** Note: The number of hogplums depends on its sourness, so do check and add accordingly as they differ in taste as per region. Also, remember to avoid tender ones and use the ones with thick formed seeds within for this curry.
** 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.
** Drain and add the Jeev Kadgi/ Breadfruit pieces into a thick bottomed vessel with sufficient water and bring to a rolling boil, then lower the heat to medium and cook until the jeev kadgi is 80% done only, do not overcook the breadfruit pieces lest they turn mushy. Remove and keep it aside ready.
** Note: I prefer cooking Jeev Kadgi/ Breadfruit and ambado/ hogplums separately to avoid discoloration of jeev kadgi. Traditionally they are cooked together, you may follow any method you prefer, its individual preference.
** Masala to be ground: Add into a mixer grinder the freshly grated coconut, kashmiri red chillies (roasted in a little bit of oil) and grind to a fine paste with just required amount of water. Remember to add a small marble sized piece of tamarind while grinding only if you are not adding ambado/ hogplums to the curry. I have not added tamarind as I have used ambado/ hogplum to the curry.
** Add ground masala in thick bottomed vessel with sufficient water to bring to required gravy consistency. You can add Jeev Kadgi cooked water here, which is what I follow. Add crushed ambado/ hogplums, mix well and bring to a boil on medium heat stirring well in between. When you see bubbles appearing on the surface add cooked jeev kadgi and alvamande pieces along with salt to taste and mix well.
** Once again, bring the curry to a boil on medium heat stirring often to avoid it being burnt at the bottom. When you see bubbles on surface, lower the heat to minimum and simmer the curry for about 3-5 minutes. Lastly add a hinga uddaka (prepared asafoetida water), narlel tela/ coconut oil and mix well. Remove from heat and keep it covered aside for the curry to settle and the flavors to be infused.
** Note : In case you do not want to or do not have hinga uddaka (prepared asafoetida water), do not worry, just heat the coconut oil, when hot add in hing/ asfoetida powder, remove immediately from fire (do not let it burn, it takes just 2-3 seconds to cook) and temper the simmering curry, mix well, remove and let rest.
** “Jeev Kadgi- Alvamande- Ambade Hinga Randai/ Hummana (Breadfruit- Colocasia Tuber- Hogplum Curry)” is done and ready to be served. Tastes best served hot with rice along with any other veggie upkari/ bhaji during meals. However, if for any reason you do not prefer or want to serve with any rice dishes, you can still enjoy it with chapathi, dosa, idly too, tastes great. Tastes awesome served with Shevai/ Idiyappam too. In all a delicious curry with aromatic hing flavor that tastes awesome. Do try it and enjoy this during lunchtime with your family and friends, sure to be loved by all.
** I always endorse that home cooked food is best way to keep your family safe, active, healthy and is one of the best gift you can pass on to coming generations. It is not all difficult as it seems when you read through and over years turns to be a breeze work with little planning. Do try out this simple recipe and enjoy with your family and friends, it does taste wonderful served with rice. There are plenty of wonderful, easy, traditional dishes in the Blog that you can try out in leisure 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 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 few common links to all recipes of “Hummana/ Hinga Randai/ Alvamande/ Jeev Kadgi/ Hogplum” … Please browse through in leisure and try them out as and when in season and is possible … Thank You ...
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