Thursday, August 29, 2013

Dhev Ummaan

This side dish is one of the most popular konkani temple feast dishes. You can find it along side Ghasshi, Dali Thoy , pickle, and other lipsmacking items all served to together in a particular order in even assigned spots on a large banana leaf. But temple feast or no, I just love this dish so much I could eat it with hot rice and pappad everyday :) 
Iam sending this to Srivalli's side dish mela:

here is the recipe:

Dhev Ummaan


1 large taro root (you can google taro to find its image) its called Mande in konkani sliced into wedges or cubed

1 medium bitter melon (bitter gourd) (karathe) sliced thin

Potato (optional) : 1 small sliced into wedges

Water : Just enough to soak the veggies to cook almost

Thick Coconut milk (I used canned):  1.5 cups

To temper

3 Green Chillies slit
1 tsp mustard seeds
1.5 teaspoons cumin seeds
4 to 5 curry leaves
Salt a pinch to season oil
Oil 2 tablespoons


1/2 teaspoon amchur powder
Hing : 1/4 teaspoon

How to make

In a deep bottom wok, heat 2 tablespoons oil, and add mustard and cumin seeds. When they start spluttering,  add the rest of the ingredients under temper.

Now add taro root, bitter melon and potato and stir to coat with all tue temper seasoning.  Then add water,  salt and cook on a medium flame until its almost cooked all the way through. Increase heat to reduce the water content to almost dry. Them lower heat, add coconut milk and stir well. Then add amchur powder, hing,stir, and check for salt. Let it cook on low heat for a minute until it thickens a bit. Switch off , drizzle with a little coconut oil if desired to get that lovely authentic aroma of the Dhev Ummaan. Serve with hot rice.

Please do not copy

All contents in this blog cannot be copied without written permission from the blog author.


Related Posts with Thumbnails