AVARO BATATE HUMMAN
One of the favourite dishes in my family from our traditional Konkani cuisine is called Avaro Batate Humman. The name of the dish comes from the two principal ingredients "Avaro" being Hyacinth Beans and "Batato" being Potatoes in Konkani, my mother tongue:.
We make this whenever Hyacinth Beans (called Avarekalu in Kannada, Mochakottai in Tamil and Surti Papdi in Hindi) are available.
Also, please note that this does not call for the use of onion and garlic. It is therefore made on days when you may want to avoid using these two ingredients.
Elsewhere in this blog you will find recipes for other dishes made with hyacinth beans, such as:
Avare Batate Humman can also be made using dry hyacinth beans which are soaked overnight. In making this dish for lunch today, I have used fresh hyacinth beans.
Tip: Add 1 tsp of raw rice while grinding the coconut gratings etc to improve the texture of the ground masala.
- Avaro ( Hyacinth Beans): 1 and 1/2 cups
- Potatoes, medium-sized, 2
- Fresh Coconut Gratings, 1 cup
- Roasted Byadgi Red Chillies, 7
- Tamarind, a small marble sized piece
- Hing (Asafoetida), 1/4 tsp
- Coconut Oil, 1 tbsp
- Salt, to taste
Peel and wash the hyacinth beans
Wash, peel and cube the potatoes
Place the hyacinth beans and cubed potatoes in a vessel in the pressure cooker. Add adequate water and a little salt
Pressure cook for 2-3 whistles or till they are done
Add this masala to the cooked hyacinth beans and potatoes. Mix well.
Adjust the consistency by adding water as required. Bring this to a boil then lower the heat and allow it to simmer for about 5 minutes
Now add the asafoetida.
Check for salt and add more if required
Switch off the gas
Finally, add the coconut oil and mix well
Transfer to a serving bowl
Serve the Avaro Batate Humman as a side dish with hot steamed rice and dal