Garhwali Thechwani
Veg
Vegan
Spiced dry radish preparation — white mooli (radish) cut into matchsticks and cooked dry in mustard oil with mustard seeds, fenugreek, dried red chilli, and turmeric until the radish is cooked through but still retains a slight crunch. The fermented mustard seeds and the pungency of fresh radish create a sharp, complex side. Eaten alongside dal and rice at lunch as the vegetable element — a common Garhwali preparation during the winter months when radishes are plentiful.
Cuisines
Garhwali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | radish (mooli) |
| 1 cup | potato |
| 1 tablespoon | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 inch | ginger |
| 2 cloves | garlic |
| 1 medium | onion |
| 1 cup | water |
| — | salt to taste |
| 1 tablespoon | fresh coriander leaves |
Instructions
- 1 Peel and roughly chop the radish and potato into small pieces.
- 2 Crush the ginger and garlic together to make a coarse paste.
- 3 Heat mustard oil in a pan until it begins to smoke, then reduce the heat.
- 4 Add cumin seeds and let them splutter.
- 5 Add the chopped onion and sauté until golden brown.
- 6 Add the ginger-garlic paste and sauté for a minute.
- 7 Add turmeric powder, red chili powder, and coriander powder, and stir well.
- 8 Add the chopped radish and potato, and mix to coat them with the spices.
- 9 Pour in the water and add salt to taste.
- 10 Cover the pan and let it simmer on low heat until the vegetables are tender and the water is absorbed, about 20-25 minutes.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, use mustard oil and adjust the spices according to your taste preference.