A very popular in Konkani cuisine of Cochin GSB’s. Best combo with Rice.
You will need
1 medium size potato,
½ piece of a medium size bitter gourd (paavakka / kaarathe)
5 nos mande (chembu /arbi)
7 nos chawli (achinga payaru)
3 kermbel (star fruit)
4 green chillies, slit lengthwise
¾ teaspoon salt (or to taste)
225 ml thin coconut milk
50 ml thick coconut milk
2 pinches hing (kaayam / asafoetida)
Arbi (chembu / mande), Potato, Bitter gourd & Chawli)
Wash vegetables (peel off the skin of potato & chembu) and cut into cut into ¼ - inch thick slices (approximately 2 – inch long ).
In a pressure cooker, mix potato, chembu and bitter gourd pieces with ¼ (50 ml) water and pressure cook on high heat for 2 whistles. Switch off the heat and allow the cooker to cool naturally.
In a wide bowl / pan, boil chawli, kermbel (star fruit), slit green chillies, salt to taste and 225 ml thin coconut milk. Cover with a lid and cook on a medium to low heat for 10 – 12 minutes or until the chawli softens / color changes.
Add boiled potato, bitter gourd and mande pieces and cook again for 10 minutes. Switch off the heat.
Add 50 ml thick coconut milk and stir gently. Sprinkle 2 pinches of hing and mix well.
For seasoning (phann):
2 teaspoon oil
1 teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
6 curry leaves
Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and curry leaves. Saute on a low heat for 2 – 3 minutes until fragrant and crisp. Switch off the heat. Pour the seasoning over dheve human and serve with rice.