Thiksani Hummans are an integral part of Konkani Cuisine. Amchis use a variety of vegetables to prepare Thiksani Hummans. This recipe of Tomato Thiksani Humman is my Hubby’s Grand Mom’s speciality and one of the first recipes that I learned after my marriage. This is a must whenever I make Bhajjille Idlies (Shallow fried Idlies on a Dosa Tawa)) using Idlies leftover after breakfast. This humman is very easy to prepare and tastes delicious with Bhajjille Idlies, Dosas or even with Rice.
According to my hubby “the Idlies soaked in the tangy-spicy syrup of this Humman tastes divine and is a darling of all in the family”
You can find other Thiksani Hummans Recipes here :
- Tomatoes – 8 Medium sized / 2 1/2 cups after chopped
- Red Chillies – 8 Numbers
- Hing / Asafoetida – 1 tsp
- Salt – as per taste
- Water – As required
- Mustard – 1/2 tsp
- Udid – 1/2 tsp
- Methi Seeds – 1/4 tsp
- Curry Leaves – 2 Sprigs
- Coconut Oil – For seasoning
Clean and Chop tomatoes in to small cubes
Heat a Kadai and dry roast the chillies till they turn crisp (Take care not to burn them). Take them out in a plate and keep aside.
When the chillies are cooled a bit, add salt and crush the chillies and salt well using your fingertips to get a powder, coarse in consistency
Pour oil in the Kadai and when it is hot enough, add mustard. When it splutters add Udid. Then add methi and curry leaves. Saute till the dal turns into brown color
- Add chopped tomatoes and sauté till they turn a little mushy. Add water as required to cook the tomatoes. Close the lid and cook in a medium heat.
- Mash the tomatoes a little bit when they are cooked well
- Add the crushed Chilli-Salt powder and hing to the mashed tomatoes and mix well
- Pour water as per your likeness and boil the humman till you get your desired consistency
- Check the taste and add salt/hing as per need. Sprinkle some coconut oil on the top and switch off the flame
A tasty Tomato Humman is ready to enjoy with Bhajjille Idlies / Dosas / Rice etc
To Prepare Bhajjille Idlies : Cut the Leftover Idlies in to half and then shallow fry them on a hot dosa pan turning on both sides using Coconut oil.
- You can use a mortar and pestle to crush the chillies and salt if you have a sensitive skin. But I prefer using my fingertips as taught by Grand Mom
- If you are crushing chillies with your fingers, please ensure to wash your hand properly afterwards and to apply coconut oil to your finger tips
- Crushing the chillies with salt is an important step as it really enhances the taste of the humman
- You can reduce / increase the number of chillies as per your spice tolerance. Here I have used Byadgi Chillies