Feb 16, 2012

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)


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.


Reva said...

Awesome curry ..new to me but it looks divine..

Christy Gerald said...

Is it a stew Niya?. Luks yumm.Luv the addition of bittergourd and starfruit