Dhave Humman is a traditional Kochi GSB Konkani style dish usually prepared during religious functions.Vegetables like Potato, Colocasia root, tender Long Yard Beans and a small piece of Bitter gourd cooked in Coconut Milk makes the curry more tasty and delicious.The following ingredients are needed to prepare this delicious Dhave Humman
Ingredients:
Potato. -2 medium size
Colocasia root (arbi) - 5
Long Yard beans. -3
Bitter gourd. -a very small piece
Green chilly. -3
Cashew nuts. -8 halved
Hing powder. -1tsp
Star Fruit. -2 medium size
Grated Coconut. -1 big coconut for extracting coconut milk
For Seasoning:
Coconut oil. -1tbsp
Mustard seeds.-1tsp
Cumin seeds. -1/2 tsp
Curry leaves. -1 sprig
Instructions:-
1). Grate one big coconut and grind the grated coconut in a blender to extract the first fresh coconut milk.Keep aside the thick and fresh first coconut milk.
2). Again grind the same coconut grating in the blender by adding required water and extract the second coconut milk. Keep aside the extracted thin second coconut milk.
3). Remove the outer skin of potatoes and colocasia roots.Wash and chop them into 1 inch long thin slices.Keep aside.
4). Wash and chop the tender long yard beans into 1inch lengthy pieces and keep aside
5). Wash and chop a very small piece of bitter gourd into1inch long thin slices and keep aside.
6). Wash and half slit green chillies lengthwise and keep aside.
7). Soak cashew nuts in hot boiled water for 5 to 10 minutes to make the cashew nuts soft and tender.Keep aside.
Method :
1). In a vessel add chopped potatoes, chopped colocasia roost, chopped long yard beans, a small piece of chopped bitter gourd and half slit green chillies.
2). Add extracted thin second coconut milk and little water into the vessel. Boil and cook the vegetables in second coconut milk till soft.
3). When the vegetables are cooked well add required salt and 2 chopped star fruits into the curry and boil for 2 minutes. Add soaked cashew nuts or you can add fresh tender cashew nuts into the curry and boil for 2 minutes on low flame.
4). Add extracted first coconut milk into the curry and mix well. Do not boil the curry after adding the fresh first coconut milk. Just heat the curry for a few seconds on low flame and switch off the flame.
5). Add hing powder (asafoetida) into the curry and mix everything.
6). Heat 1 tbsp coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds. Add curry leaves and saute in oil. Switch off the flame and our the above seasoning into the curry in the vessel.
Method :
1). In a vessel add chopped potatoes, chopped colocasia roost, chopped long yard beans, a small piece of chopped bitter gourd and half slit green chillies.
2). Add extracted thin second coconut milk and little water into the vessel. Boil and cook the vegetables in second coconut milk till soft.
3). When the vegetables are cooked well add required salt and 2 chopped star fruits into the curry and boil for 2 minutes. Add soaked cashew nuts or you can add fresh tender cashew nuts into the curry and boil for 2 minutes on low flame.
4). Add extracted first coconut milk into the curry and mix well. Do not boil the curry after adding the fresh first coconut milk. Just heat the curry for a few seconds on low flame and switch off the flame.
5). Add hing powder (asafoetida) into the curry and mix everything.
6). Heat 1 tbsp coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds. Add curry leaves and saute in oil. Switch off the flame and our the above seasoning into the curry in the vessel.
A yummy and delicious Kochi GSB style Dhave Humman is ready to serve with rice.Try the recipe and enjoy the tasty konkani curry
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