Dhavae Humman is another delicacy among GSB Konkani dishes. It is one of the side dishes prepared during upanayanam, wedding, festival seasons for Vrathas as well as for Ekadasis. The traditional method uses bitter gourd, colcasia roots, long beans, carambal (Star fruit) for the preparation of the dish. Other than these vegetables we also take jackfruit seeds, potato and raw mango (instead of carambal). Unlike Valval we season this dish. Usually a Konkani feast for a wedding or upanayanam will include Seeth (Raw rice), Dhali thoy, ghassi, pappad, adgayi/thiksani humman, ukkari/sukkaein and Valval or Dhavae humman is served. If you prepare valval then Dhavae humman is not prepared. But either one of them is must and necessary for the feast. Now Dhavae humman is prepared for Vrathas and Ekadasis as this is a non spicy dish since nobody usually take a spicy dish during these days.
Ingredients
You need
- ½ cup cubed Colcasia roots (‘Sopur mandae’ in Konkani)
- ½ cup thinly cut bitter gourd
- ½ cup cut long beans
- 1 star fruit (‘Carmbal’ In Konkani)
- 2 or 3 green chillies (or as per your spiciness level)
- 1/4th cup of sour curd (Sour buttermilk also will do)
- 2 to 3 tbspns of coconut gratings for extraction of coconut milk (Raw coconut prefered)
- Salt to taste
For seasoning
- Coconut oil as required for seasoning
- A small spoon mustard
- A small spoon jeera
- 1 sprig curry leaves
Method
Extraction of coconut milk
For this you may please refer my post on Vegetable Stew.
Peel,wash and chop the vegetables Colcasia roots (‘Sopur mandae’ in Konkani) peel cut it into cubes, bitter gourd cut into thin slices, cut long beans, slit the green chillies. Remove the ridges of the carambal and cut it into pieces. The colcasia roots, bitter gourd, long beans should be in equal proportion after cutting.
Once done transfer everything to the separator of a pressure cooker add salt. Need not add water or third coconut milk to the veggies (I do not add water or coconut milk to the veggies to prevent them from becoming mushy while pressure cooking). And after one whistle simmer and keep for 2 to 3 minutes. Once done switch off the flame. Open the lid of the pressure cooker when it cools down.
You can even boil the vegetables on the stove. If you want to boil the vegetables on stove then do so in the third coconut milk adding little water. Salt you have to add in the end or else the coconut milk will curdle fast if you add salt in the beginning.
Now transfer the cooked vegetables into another vessel and add third coconut milk (Photo A). Let it boil on medium flame in the third coconut milk. Now add the second coconut milk (Photo B) and once this is boiled add the first coconut milk.
After adding the first coconut milk simmer the flame to low. Once you see small bubbles appearing from the sides then you have to switch off the flame. Now add 1/4th cup of whisked sour curd and salt. You can even give the curd a single turn in your mixie. This is to remove any clumps from the curd.
Mix well and do the seasoning. Heat oil in a kadai/pan and add mustard seeds. When they splutter add jeera/cumin followed by curry leaves. Pour the seasoning over the dhavae humman.
Your dhavae humman is ready to be served as a side dish along with rice and Dhali thoy.
Tips
If you want to boil the vegetables on stove then do so in the third coconut milk adding little water. Salt you have to add in the end or else the coconut milk will curdle fast if you add salt in the beginning.
Once you add first coconut milk simmer the flame.
Remove the lumps of the curd by just giving it a single turn on your mixier. By doing so lumps will not float on top of the Dhavae humman.
You can even add cashew nut along with vegetables to increase the richness and taste of the dish.
