Dheve Humman

Dheve Humman

A very popular in Konkani cuisine of Cochin GSB’s. Best combo with Rice.

Serves: 3

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)

Star fruit (kermbel)

Method

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

For seasoning:

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.