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Thursday, 4 May 2017

Thechwani (Radish - Potato Curry - Garhwali Style)


          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 chapattis.

           It is so called as the veggies are not cut but rather crushed (called thinchao in the local lingo) to make this recipe. It is a perfect side dish to be relished with either rice or chapatti. Hope you will give it a try by following a step by step method with pictures for your convenience. 








  • 2 med. size radish, roughly chopped
  • 1 med. size potato, roughly chopped
  • 2 tbsp. mustard oil
  • 1 tsp. cumin seeds
  • 1 whole dry 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







         Pound the potato, radish, ginger, garlic and green chilies in a mortar and pestle. Heat 1 tbsp. oil and fry the ginger, garlic and chilies till light brown.

          Add the potato and radish and continue to 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 and sprinkle some water. Cover and cook till it is mashed.

          Return the fried radish, potato and salt. Give it a stir and saute for 2 minutes. Add 1/2 cup water and cover.

          Simmer on a medium flame for 4-5 minutes. The veggies should be well cooked but not completely mashed. There should be some crunch in it.

          Switch off the flame and garnish with coriander leaves. Serve with rice or chapatti.

      


                 Crush 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. Serve with rice or chapatti.











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