AVARO BATATE HUMMAN

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:

•  Avarekalu Saagu, 
• Avarekalu Menthya Akki Rotti,
• Avarekalu Uppitu.

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. 

Ingredients:- 

                                                                             Peeled Avaro

• 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

Method:

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

Once the cooker cools, remove the cooked hyacinth beans and potatoes. Keep aside.

To prepare the masala: Grind fresh coconut gratings, along with roasted Byadgi red chillies, tamarind and 1 tsp of raw rice,  adding water as required to get a smooth paste (masala) 

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