Thechwani

Name: Thechwani
Cuisine: Indian
Ingredients: 2 medium size radish, roughly chopped; 1 medium size potato, roughly chopped; 2 tbsp. mustard oil; 1 tsp. cumin seeds; 1 whole dry chilli; 1/4 tsp. asafoetida; 1 onion, chopped; 1" ginger; 3-4 garlic cloves; 1-2 green chilies; to taste salt; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 2 tomatoes, chopped; 1 tbsp coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#wintervegetables - This is a typical Garhwali / Pahadi cuisine from Uttaranchal. Radish or potatoes are used in this recipe. Sometimes both the veggies are combined to make it. So I used the latter and it came out very delicious. This is a simple & a rustic kind of a curry, which I loved having it with chapatis.

It is so called as the veggies are not cut but rather crushed / pounded (called thinchao in the local lingo) to make this recipe. It is a perfect side dish to be relished with either rice or chapati.

Bethica Das @kitchen_flavours

Sharjah (UAE)

It is so called as the veggies are not cut but rather crushed / pounded (called thinchao in the local lingo) to make this recipe. It is a perfect side dish to be relished with either rice or chapati.

Saved

Ingredients

2medium size radish, roughly chopped
1medium size potato, roughly chopped
2 tbsp.mustard oil
1 tsp.cumin seeds
1whole dry chilli
1/4 tsp.asafoetida
1onion, chopped
1"ginger
3-4garlic cloves
1-2green chilies
to tastesalt
1 tspcoriander powder
1 tspcumin powder
1 tspred chilli powder
1/2 tspturmeric powder
2tomatoes, chopped
1 tbspcoriander leaves, chopped

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Steps

1

Pound the potato, radish, ginger, garlic & green chilies in a mortar and pestle.
2

Heat 1 tbsp. oil and fry the ginger, garlic and chilies till light brown.
3

Add the potato & radish and saute for 3-4 minutes on a medium flame till they turn light brown and are half cooked. Keep aside.
4

Heat remaining oil in a pan and temper with red chilli, cumin seeds and asafoetida.
5

Now add the onion and fry till light brown.
6

Add the powdered spices and mix well.
7

Then add the tomatoes & sprinkle some water. Cover & cook till it is mashed.
8

Return the fried radish, potato and salt. Give it a stir and saute for 2 mins.
9

Add 1/2 cup water and cover. Simmer on a medium flame for 4-5 minutes. Garnish with coriander leaves and serve with rice or chapati.