BATATE BIKKANDA HUMMAN
Jackfruit is called Ponasu in my mother tongue, Konkani. It is called Halasinu Hannu in Kannada, Phanas in Hindi & Marathi and Chakka in Malayalam.
We in the Konkani GSB community love jackfruits! Once we get our hands on them, we use them to the full! Let me explain what I mean. We use raw jackfruit which we call Kadgi ( Kathal in Hindi, and Halasinakkai in Kannada) to make a side dish called Kadgi Chakko.
The ripe jackfruits are used to make several dishes including dosas, which we call Ponsa Polo, and Appe which we call Ponsa Appo. The seeds of the jackfruit are removed and kept aside. They are washed and dried, for future use. We then cook and use them to make several different dishes.
Today's recipe is for a side dish -made with jackfruit seeds (Bikkand) along with potatoes (Batata) - called Batate Bikkanda Humman. This is a popular dish in most Konkani homes.
Since it does not call for the use of onion or garlic, this Humman is often made on the days when we wish to avoid using these ingredients.
Here's how I make this! I always associate this dish with the aroma of asafoetida and the coconut oil added to enhance its taste.
- Batato (Potatoes), medium-sized, 3
- Bikkand ( Jackfruit Seeds ) 1 cup or about 20
- Fresh Coconut Gratings, 1 cup
- Roasted Byadgi Red Chillies, 6
- Tamarind, size of small marble
- Raw Rice, 1 tsp ( optional)
- Asafoetida/Hing, 1/4 tsp
- Salt, to taste
- Coconut Oil, 1 and 1/2 tbsp
Wash and peel the potatoes, and cut them into bite-sized pieces
Dissolve 1/4 tsp of asafoetida in 1 tbsp of water. Mix well and keep aside.
Remove the outer white skin of the bikkand
Lightly smash the bikkands with a rolling pin to crack them
Place the potatoes and the bikkand in a vessel in adequate water in a pressure cooker and pressure cook them for 2 whistles
When the cooker cools, remove the vessel and keep aside
In a mixer jar grind together the coconut gratings, roasted red chillies, tamarind and raw rice to a smooth paste adding the required amount of water
Add the ground paste and salt to taste to the cooked potatoes and bikkand
Mix well, adjust the consistency to make it gravy-like by adding water (only if required) and bring to a boil
Then lower the flame and let it simmer for 5 minutes
Switch off the gas
Now add the dissolved asafoetida in water and the coconut oil and mix well
Keep it covered for a few minutes to enhance the flavors in the dish
Transfer the Humman to a serving bowl
Serve the Batate Bikkanda Humman as a side dish with the main meal
Tip: the addition of Raw Rice gives the ground masala a better texture