Geeths Dawath Food Blog
Humman is a traditional G.S.B curry flavoured with asafoetida/hing. Basically Humman is prepared spicy and is strongly flavoured with hing. My Aayi used to prepare this often with potatoes. The same recipe is used for prawns too which we call as ‘sungta hinga uda or humman’. You may check the recipe here of Sungta hinga uda and click here for Neeli hinga uda . You may also prepare this curry only with tender cashewnuts, potatoes etc .
Ingredients
Butter beans/kidney beans – 1 cup
Tender cashewnuts – 1 cup
Salt –to taste
Coconut oil-3 tsp (for the garnish)
Ingredients for the masala:
Grated coconut- 1.5 cups
Short red chillies(fried in 1-2 tsp oil)- 5
Long red chillies(fried in 1-2 tsp oil)- 7
Tamarind- marble sized
Hing paste –1/4 marble sized or powder
Method:
- Soak the butter beans overnight.
- Cook it in the pressure cooker for 3 whistles and simmer it for 10 minutes.
- Once cooked , add salt to taste and take a boil.
- Cook the tender cashewnuts separately.
- Mix it with the cooked butter beans and keep it ready.
- Grind the masala in a grinder to a very fine paste.
- Add the masala to the cooked butter beans, cashewnuts and take a boil.
- Simmer for few minutes and cook till done.
- Garnish with coconut oil.
- Serve it hot with rice.
