Thechwani
Thechwani is a Garhwali recipe. It is usually prepared using radish root.
In local language it is known as Pahari Mula that has a round root. The
radish root or the potatos are never cut, it is crushed into pieces. Hence
the name thinchao.
Ingredients of Thechwani
- Radish root: 3 to 4
- Potato: 1
- Onion, medium chopped: 1
- Tomato, medium and chopped: 1
- Garlic: 4 to 5 cloves
- Ginger: approximately 3 cm
- Dry Faran or Cumin seeds: 1 tsp
- Red chillies whole: 4 to 5
- Asafoetida: one pinch
- Dry coriander: 1/2 tsp
- Turmeric powder: 1/2 tsp
- Red chillies powder: 1/2 tsp
- Water: 6 cups
- Oil or Ghee: 2 tblsp
- Salt according to taste
Method of Cooking Thechwani
- First wash the radish and potatoes and then peal and crush them in
small pieces. Along with it also crush ginger and garlic.
- Heat the oil
in moderate flame and then fry and stir the crushed garlic and ginger in
the oil.
- Then add the crushed radish and potatos. Fry it for counple of
minutes.
-
In the remaining oil, add cumin seeds, red chillies and asafoetida,
chopped onion and fry the stuff till it turns light brown.
- Next, put turmeric powder, dry coriander powder and red chillies powder in it.
- Again
for few seconds you need to fry and then add the fried vegetable and
chopped tomatoes to it. Also add salt (according to taste) and water.
-
Boil it for three to four minutes, add the remaining water and cook it
in low flame for another 30 minutes.
- Garnish it with coriander leaves
and green chillies.
