Humman is one of the popular recipes among Konkani speaking community of coastal Karnataka. Humman can be made with vegetables like potato, koorka/Chinese potato and tender cashewnuts. This is a no onion, no garlic recipe. Another specialty of this dish is, it has no seasoning but still a flavorful mild dish infused by asafoetida and coconut oil on top of it. The amazing taste of coconut oil adds more flavor and gives authentic taste to this dish and it cannot be replaced with any other oil.
Bibbo in Konkani is tender cashew nuts, if tender cashewnuts are not available we can soak dried cashewnuts overnight and use the same.
Recipe to make bibbe humman
Tender cashew nuts – 2 cups *check notes
Grated Coconut, fresh/ frozen- 3/4 cup
Roasted Red chilli- 4-5, here you can use small round chillies or mix 3 round chillies and 2 kashmiri red chillies
Tamarind- A small piece
Asafoetida powder- 2-3 pinches/ if using asafoetida water – 1 tsp
Coconut Oil- 2 tsp
Salt- To taste
Firstly, cook cashew nuts by adding salt and 1.5 cups of water until tender, take care not to overcook it make sure they don’t get pasty.
Now make masala by grinding grated coconut, roasted red chillies and tamarind into smooth paste.
Now add masala to cooked cashewnuts along with 1/2 cup of water and cook for 2 minutes.
Finally in a small bowl take a tablespoon of water mix asafoetida powder(if using hing water there’s no need to mix it again in water) add 2 spoon of coconut oil mix well into the humman and switch off the flame.
Serve hot with rice or shevai/idiyappam.
If using regular cashew nuts add 5 cups of water to 2 cups of cashew nuts and soak it overnight.
Adjust the spice according to taste.