Cashew nut is called kajubie in Konkani. Biyye Humman is a very tasty and delicious Kochi GSB Konkani style Tender Cashew nuts Curry made with cashew nuts cooked along with potato, drumstick, and ridge gourd pieces.Fresh tender cashew nuts [Bibbo in Konkani] are used to prepare this dish.Fresh tender cashew nuts are seasonal and are available only for a short duration.We can make this delicious Biyye Humman using dried cashew nuts also.
The following ingredients are needed to prepare Biyye Humman:-
Ingredients:-
Tender Cashew nuts. - a handful [or Dried Cashew nuts - a hand full]
Potato. - 4 medium size
Ridge gourd. - 1big
Drumstick. - 2
Green chillies. - 4
Curry leaves. - 1spring
Mustard seeds. -1tsp
Hing powder. -1/2tsp
Coconut oil. -2tsp
The following ingredients are needed to prepare Biyye Humman:-
Ingredients:-
Tender Cashew nuts. - a handful [or Dried Cashew nuts - a hand full]
Potato. - 4 medium size
Ridge gourd. - 1big
Drumstick. - 2
Green chillies. - 4
Curry leaves. - 1spring
Mustard seeds. -1tsp
Hing powder. -1/2tsp
Coconut oil. -2tsp
Salt. -to taste
Instructions:-
1. Remove the outer skin of the Drumstick. Chop the Drumstick into 1 and 1/2 inch lengthy pieces. Wash well and keep aside.
2. Remove the outer skin and wash the Ridge gourd and chop into 1 inch lengthy pieces. Keep aside.
3. Peel wash and chop Potato into medium size pieces and keep aside.
4. Wash and half slit Green chillies lengthwise and keep aside.
Instructions:-
1. Remove the outer skin of the Drumstick. Chop the Drumstick into 1 and 1/2 inch lengthy pieces. Wash well and keep aside.
2. Remove the outer skin and wash the Ridge gourd and chop into 1 inch lengthy pieces. Keep aside.
3. Peel wash and chop Potato into medium size pieces and keep aside.
4. Wash and half slit Green chillies lengthwise and keep aside.
5.Peel the outer skin of the tender Cashew nuts.Wash well and keep aside.
Method:-
1.Heat Coconut oil in a pan on low flame and splutter Mustard seeds and saute well.Add half slit Green chillies and saute well.Add Curry leaves and fry well.Add Hing powder and saute well.
2. Add chopped Drumstick pieces and Potato pieces into the pan.
3. Add required Salt and 1cup of water into the pan and boil well. Cover and cook the chopped pieces on low flame till soft.
4. Add chopped Ridge gourd pieces and Cashew nuts into the pan and saute well. Cover and cook on low flame for 10 minutes or till the Ridge gourd pieces and Cashew nuts become soft and tender. When the curry thickens switch off the flame.
5. Transfer the Biyye Humman to a serving bowl.
Method:-
1.Heat Coconut oil in a pan on low flame and splutter Mustard seeds and saute well.Add half slit Green chillies and saute well.Add Curry leaves and fry well.Add Hing powder and saute well.
2. Add chopped Drumstick pieces and Potato pieces into the pan.
3. Add required Salt and 1cup of water into the pan and boil well. Cover and cook the chopped pieces on low flame till soft.
4. Add chopped Ridge gourd pieces and Cashew nuts into the pan and saute well. Cover and cook on low flame for 10 minutes or till the Ridge gourd pieces and Cashew nuts become soft and tender. When the curry thickens switch off the flame.
5. Transfer the Biyye Humman to a serving bowl.
A tasty Biyye Humman / Tender Cashew nut Curry is ready to serve hot with rice.
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