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
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Ingredients
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
Hing
Salt a pinch to season oil
Oil 2 tablespoons
Spices
1/2 teaspoon amchur powder
Salt
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.
Dhev Ummaan
Ingredients
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
Hing
Salt a pinch to season oil
Oil 2 tablespoons
Spices
1/2 teaspoon amchur powder
Salt
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.
