Name: Thechwani - Garhwali Style recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 med. size radish, roughly chopped; 1 med. size potato, roughly chopped; 2 tbsp. mustard oil; 1 tsp. cumin seeds; 1 whole dry red chili; 1/4 tsp. asafoetida; 1 onion, chopped; 1" ginger; 3-4 garlic cloves; 1-2 green chilies; salt to taste; 1 tsp. coriander powder; 1 tsp. cumin powder; 1 tsp. red chili powder; 1/2 tsp. turmeric powder; 2 tomatoes, chopped; 1 tbsp. coriander leaves, chopped

ABOUT Thechwani - Garhwali Style RECIPE

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 chapatti.

Ingredients Serving: 4

2 med. size radish, roughly chopped
1 med. size potato, roughly chopped
2 tbsp. mustard oil
1 tsp. cumin seeds
1 whole dry red chili
1/4 tsp. asafoetida
1 onion, chopped
1" ginger
3-4 garlic cloves
1-2 green chilies
salt to taste
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. red chili powder
1/2 tsp. turmeric powder
2 tomatoes, chopped
1 tbsp. coriander leaves, chopped

Instructions

Pound the potato, radish, ginger, garlic & green chilies in a mortar and pestle.
Heat 1 tbsp. oil and fry the ginger, garlic and chilies till light brown.
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.
Heat remaining oil in a pan and temper with red chili, cumin seeds and asafoetida.
Now add the onion and fry till light brown.
Add the powdered spices and mix well.
Then add the tomatoes & sprinkle some water. Cover & cook till it is mashed.
Return the fried radish, potato and salt. Give it a stir and saute for 2 min.
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 chapatti.

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