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.

  • 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
  1. First wash the radish and potatoes and then peal and crush them in small pieces. Along with it also crush ginger and garlic.
  2. Heat the oil in moderate flame and then fry and stir the crushed garlic and ginger in the oil.
  3. Then add the crushed radish and potatos. Fry it for counple of minutes.
  4. In the remaining oil, add cumin seeds, red chillies and asafoetida, chopped onion and fry the stuff till it turns light brown.
  5. Next, put turmeric powder, dry coriander powder and red chillies powder in it.
  6. 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.
  7. Boil it for three to four minutes, add the remaining water and cook it in low flame for another 30 minutes.
  8. Garnish it with coriander leaves and green chillies.

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