Thechwani
Thechwani, from above
VegVeganUttarakhand

Thechwani

Radish and potatoes crushed, not chopped, then simmered in a spiced gravy. Rustic and wonderful.

40 minTime
3 gProtein each
mediumSpice
Crushed, not chopped2 chapters · 1 min read

Make it your way

Grandma's wayCrushed radish, potato, mustard oil.
The original
137kcalsame
3 gproteinsame
4 gfibresame
40minutessame

Classic thechwani.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Radish (daikon radish, mooli)2 large, crushed with a pestle
Potato2 medium, crushed
Mustard oil2 tbsp
Cumin seeds1 tsp, or jakhiya
Asafoetidaa pinch
Garlic6 cloves, crushed
Ginger2.5 cm, crushed
Dried red chilli2
Tomato2 medium, chopped
Turmeric (ground turmeric)¼ tsp
Coriander powder (ground coriander)2 tsp
Red chilli powder (indian red chili powder)¾ tsp
Water1⅔ cups
Saltto taste
Coriander leaves (cilantro)chopped

Method

4 steps
  1. 1Crush the radish and potatoes with a pestle or the flat of a heavy knife into rough pieces.
  2. 2Heat mustard oil, add jakhiya or cumin, asafoetida, red chillies, garlic and ginger.
  3. 3Add radish and potato and fry 5 minutes. Add tomato and powders and cook 3 minutes.
  4. 4Add water and salt, cover and simmer 20 minutes until soft. Finish with coriander.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Thechwani: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Kandalee ka saag40 min
On the side Aloo ke gutke25 min
To drink Sweet lassi10 min
Something sweet Ada pradhaman60 min
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