Aug 17, 2011

Biyye Humman

Biyye Humman

Biyye Humman (A very popular dish in Konkani Cuisine of Cochin GSB, also during temple festival feast (sambraden / samaradhana), main ingredients are tender cashew nuts, potato, baingan, drumstick, mogge (vellarikka) and green chillies and no spice powder added. Good combination with rice.

Serves: 3


2 teaspoons oil
1 teaspoon mustard seeds
4 green chillies (medium size or 3 big size)
1 spring curry leaves
1 potato
1 baingan / brinjal (purple color)
1 drumstick
50 g vellarikka / mogge (yellow color cucumber)
1 cup raw cashew nuts (hervi bee, If raw cashew nuts are not available, soak 50 g normal cashew nut splits in 1 cup water for 1 - 2 hours. Then it will be tender)
3/4 teaspoon salt (or to taste)
200 ml (1 cup) water


Wash and cut all the vegetables in 1 1/2 - inch long slices.

Heat oil in a wide pan. Add mustard seeds. When they crackle, add green chillies and curry leaves.

Add potato slices, 1 cup (200 ml) water and salt to taste. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the potatoes half done. Other vegetables will cook very fast. Potato slices need more cooking time than vegetables.

Add brinjal, drumstick, mogge and raw cashew nuts. Cook again for 12 - 15 minutes or until done / cashew nuts softens / gravy thickens. Serve with rice.

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