Thechwani Recipe

Serves 4, Time Taken 35 minutes

Ingredients

5 Potatoes (Aloo)

2 Radishes (Mooli)

1 finely chopped Onion

1 diced Tomato

1 chopped Green Chili

3 Dry Red Chilies

8 cloves Garlic (Lahasan)

1 inch Ginger (Adarak)

1 teaspoon Cumin Seeds (Jeera)

½ teaspoon Methi Seeds (Fenugreek Seeds)

1 Cardamom (Elaichi)

½ teaspoon Turmeric Powder (Haldi)

1 teaspoon Cumin Powder (Jeera)

1 teaspoon Coriander Powder (Dhania)

Salt as per taste

Refined Oil

Water

How to make Thechwani

Step 1

Pressure cook the potatoes and radishes and then peel of the skin and mash them separately. Set aside the mashed potatoes and radishes.

Step 2

Heat the oil in the pan and then saute ginger, garlic, cardamom, cumin seeds, methi seeds, red chilies, green chili and onion. Add the diced tomato in the pan till it becomes mushy.

Step 3

Add the mashed potatoes and the radishes, turmeric powder, cumin powder, coriander powder, salt and water into the pan and mix well. Cook it properly till it thickens.

Once it is ready garnish the dish with ghee and chopped coriander leaves.        

(For travel information please visit Uttarakhand Tourism and Buddha Teachings)