Thechwani

Ingredients

• 2 hill radishes (mooli) or 4 potatoes, peeled
• 2 tbsp mustard oil
• 1 tsp jakhiya or cumin seeds
• A pinch of hing
• 1 tsp ginger and 4 garlic cloves, crushed
• 2 green chillies
• 2 tomatoes, chopped
• ½ tsp turmeric, 1 tsp coriander powder
• Salt to taste

Method

1. Crush the radish or potatoes with a heavy stone or rolling pin into rough pieces (thechna means to crush).
2. Heat mustard oil in an iron kadhai, add hing, jakhiya, ginger, garlic and chillies.
3. Add tomatoes, turmeric and coriander and cook until soft.
4. Add the crushed vegetables and fry for 5 minutes.
5. Add 2 cups of water and salt, cover and simmer for 15–20 minutes until soft and the gravy thickens.
6. Serve with rice.