“Jeev Kadgi- Batato- Bibbe Hinga Randai/ Hummana (Breadfruit- Potato- Cashew Nuts Asafoetida flavored Curry)” … another combo of simple hummana/ hinga randai from GSB Konkani Saraswat Cuisine which I am sharing more often these days … Jeev Kadgi (Neerphanas/ Jeegujje) is available in plenty now and most of us never tire of relishing them … try this, tastes awesome serve hot with rice along with some podi/ fries and any bhaji … 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 include 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. Though it is the season of ambado (hogplum/ amatekayi) my stock of the same was over and I could not add them, however if available then please add them, tastes wonderful.
** 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. Potato/ Batato as all of you are aware blends well along with any veggies especially with Hummana curry. Cashew nuts/ bibbo are often added to hummana prepared in any combo and so here is my three wonderful ingredient combo for hinga randai. Repeating recipe just for easy reference as it remains same as previous ones.
** 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.
** 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. Recently I got a mail on request for more of simple dal, rasam, saar- upkari type meals for daily lifestyle, which is healthier, easier to cook especially for worming people, thank you for the suggestion will start on those series soon. I will be sharing a common link below to hummana recipes, which you may browse through for more details, try them and enjoy with family.
** Here is my simple recipe for “Jeev Kadgi- Batato- Bibbe Hinga Randai/ Hummana (Breadfruit- Potato- Cashew Nuts Asafoetida flavored Curry)” … my style … try it, tastes best served with rice ….
** Ingredients :
Jeev Kadgi/ Breadfruit/ Jeegujje/ Nirphanas : 250 gms
Potato/ Batato/ Aloo : 2-3 medium size
Cashew Nuts/ Bibbo/ Kajjubi/ Kaju : 20- 25
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
Tamarind/ Chinchama/ Imly : small marble sized piece
** Soak cashew nuts in warm water, just enough to soak for 3-4 hours. This step is optional, and you can pressure cook directly. However, by soaking cashews absorb water and it turns softer and tastier closer to bibbo texture.
** Note : If using tender cashews or sun dried ones with skin, then soak them in hot water for a few hours and when the skin is loosened peel it off, wash well and then use the same. However, you can use the cashew nuts skinned and easily available in stores too, just soak them in hot water for 2 hours and add them in pressure cooker along with the water and with other ingredients to cook.
** 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 the breadfruit into pieces of about 1.5 inch in size or as desired but of equal size.
** 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.
** Peel the skin and cut potatoes into large sized cubes almost same in size as that of the breadfruit/ jeev kadgi. If you cut both potatoes and breadfruit into smaller sizes then you can cook them directly in vessel, however, as we need to pressure cook the cashew nut pieces I follow this method as it falls easier, the very reason why I keep both potato and breadfruit pieces larger to avoid them turning mushy.
** Wash and add the soaked or skinned cashew nuts into pressure cooker in a single layer. Now top it with cut potato pieces layered evenly. Lastly top it with the breadfruit pieces spread on as a layer evenly. Add enough water say about half an inch above the level of the ingredients and pressure cook on medium heat to one whistle only. Remove and let rest for about 5 minutes only. Then with the help of tongs gently release pressure from cooker, remove the lid 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), tamarind and grind to a fine paste with just required amount of water. Remember NOT TO ADD tamarind if you add any tart tasting veggie like ambado (hogplums) or bimbul (tree sorrel fruit) to the curry. I have added tamarind, as I did not have hogplums in stock at home.
** Add the pressure cooked ingredients into a thick bottomed vessel along with ground masala and mix well. Add in sufficient water to bring to required gravy consistency and bring to a boil on medium heat stirring well in between to avoid being burnt. When you see bubble appearing on the surface, lower the heat to minimum, add salt to taste and continue to 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/ asafoetida 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.
** Note : I adding ambado (hogplum) or any other tart tasting veggie then remember to add them to the curry along with the ingredients with masala before boiling, so that they cook well, impart the taste to the curry when done.
** “Jeev Kadgi- Batato- Bibbe Hinga Randai/ Hummana (Breadfruit- Potato- Cashew Nuts Asafoetida flavored Curry)” is done and ready to be served. Tastes best served hot with rice along with any other veggie upkari (bhaji), podi (fries) etc. 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.
** I must mention that hinga randai (hummana) tastes excellent served with Shevai/ Idiyappam be it prepared with veggies or fish especially prawns. In my home we love to relish shevai with sungata (prawns) hinga randai/ hummana during lunchtime, just try it if you love fish as we do otherwise you can try it with this curry too. In all a delicious curry with aromatic hing flavor that tastes awesome. Do try it and enjoy with your family 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, 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 adds 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/ Jeev Kadgi” shared in the Blog … Please browse through in leisure and try them out as and when in season and is possible … Thank You ...
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