DHAVE HUMMAN / Kochi GSB Konkani Style recipe /100% Pure Vegetarian Recipe

Dhave Humman is a traditional Kochi GSB Konkani style dish usually prepared during relegious functions.Kochi GSB Konkani style recipes are 100% pure vegetarian recipes. No Garlic or Onion is used in this recipe.

Dhave Humman is a Coconut milk based Curry.Vegetables like Potato, Colocasia root, tender Long beans and a small Bitter gourd piece cooked in Coconut milk makes the Curry more tasty and delicious.This delicious Curry is prepared on Sreekrishna Janmashtami day and other relegious functions in Kochi GSB Konkani homes.You can add soaked Cashew nuts while cooking the vegetables to make it rich.

You can use diluted Coconut Milk powder instead of extracting Coconut milk from the grated Coconut.But you will get the real taste of this dish only by adding extracted fresh Cocnut milk.The vegetables cooked in extracted fresh Coconut milk makes the Curry more tasty and delicious.I used Darmbya sol / Malbar Tamarind in this dish instead of Karmbal [Star fruit]to get sour taste.Darmbya sol means Kudum puli in Malayalam, also known as Malabar Tamarind /Kerala Tamarind.You can use Karmbal (Star fruit) instead of Dharmbya sol in this Curry.



The following ingredients are needed to prepare this delicious Dhave Humman.


Ingredients:-

Potato.                       -2 medium size
Colocasia root( arbi). -5
Tender Long beans.    -3
Bitter gourd.               - a very small piece
Green chilly.                -3
Cashew nuts.                -2tbsp soaked[optional]
Hing powder.               -1tsp
Darmbya sol/Kudam puli. -2 small piece
Coconut.    -1 big  [for extracting Coconut Milk]



For Seasoning:-

Coconut oil.     -1tbsp
Mustard seeds. -1tsp
Jeera.                -1/2tsp
Curry leaves.    -1 spring



Instructions:-

Grate one big Coconut.Grind the grated Coconut in a blender to extract the first fresh Coconut milk.Keep aside.

Again grind the same Coconut grating by adding required Water to extract the Second Coconut Milk. Keep aside.

Extract the maximum Coconut milk from the same Coconut grating by adding Water and grinding in the blender. Keep aside.

Remove the outer skin of Potatoes and Colocasia roots.Wash and chop them into 1 inch long thin slices.Keep aside.

Wash and chop the tender Long beans into 1inch lengthy pieces.Keep aside

Wash and chop a very small piece of Bitter gourd into1inch long thin slices.Keep aside.

Half slit Green Chillies lengthwise and keep aside
.
Soak 2tbsp Cashew nuts in hot water and boil for 10 minutes to make the Cashew nuts soft and tender.or you can use fresh tender Cashew nuts if adding Cashew nuts in the dish-opional.



Method :-

In a vessel add the chopped vegetables pieces- Potato,Colocasia root, Long beans and Bitter gourd together along with slit Green Chillies.

Add the extracted Second Coconut milk.Boil and cook the Vegetables in the Second Coconut milk till soft and well cooked.Add little Water if required and boil and cook the vegetables.

When the vegetables cooked well add Salt and Dharmbya sol/ Kudum puli/ Malabar Tamarind and mix well and boil for 2 minutes.

[Now add soaked and boiled Cashew nuts  if using Casew nuts in this dish.]

Add the extracted First  fresh Coconut milk and mix well. Switch off the flame.

Add Hing powder and mix everything well.

No need to boil after adding the fresh First Coconut Milk .

Heat Coconut oil in a pan and splutter Mustard seeds .Add Jeera and Curry leaves and saute well. Switch off the flame.

Pour this seasoning into the Curry in the vessel.

A yummy and delicious Kochi GSB style Dhave Humman is ready to serve with hot Rice.

(If you are using Coconut Milk Powder,dilute and add it instead of adding extracted fresh first Coconut Milk and can cook the vegetables in little Water instead of cooking it in extracted Second Coconut Milk)

Try this recipe and enjoy the dish .