Thechwani
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Hill radish or potatoes crushed with a stone, not cut, and cooked in a spicy gravy; a Garhwali home dish.
Region: Garhwal, UttarakhandOccasion: Everyday mealsTime: 40 minServes: 4Vegan
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
- Crush the radish or potatoes with a heavy stone or rolling pin into rough pieces (thechna means to crush).
- Heat mustard oil in an iron kadhai, add hing, jakhiya, ginger, garlic and chillies.
- Add tomatoes, turmeric and coriander and cook until soft.
- Add the crushed vegetables and fry for 5 minutes.
- Add 2 cups of water and salt, cover and simmer for 15–20 minutes until soft and the gravy thickens.
- Serve with rice.
History
Crushing vegetables instead of cutting them is a Garhwali habit; cooks say it helps the vegetables soak up the spices.
Significance
Thechwani is a simple, warming winter dish made with vegetables from the family field.