Tingalavre Humman | White Navy Beans, Spicy Coconut Masala - Traditional & Authentic Konkani Cuisine

Hello Everyone, Welcome back to Bapama's Kitchen! Today we will show you how to make a delicious GSB Konkani dish known as tingalavre humman, which is made using white navy beans cooked in a spicy coconut masala laced with some hing water and coconut oil. This dish can also be tempered using a few garlic pods, which completely changes the flavor profile of the dish.

This vegan delight uses simple ingredients like tender white navy beans, a spicy coconut masala, and a touch of magic (aka hing water) for an unforgettable aroma. Plus, optional garlic tempering takes it to a whole new level!

It is very healthy and super easy to make, easier to eat, and an absolute delight for your tastebuds if you're craving something different, delicious, and filling for lunch or dinner, Tingalavre Humman is sure to become a new favorite!

INGREDIENTS:
120g White Navy Beans (Tingalvro)
200g Cubed Potato
Salt to taste

FOR MASALA:
1/4 Grated Coconut
8 Dried & Roasted Red Chillies (Ramnaad)
1/2 Marble Sized Ball of Tamarind

TO FINISH:
1 Pea Sized Ball of Hing Resin (Asafoetida)
2-3 Teaspoons Coconut Oil

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