Kumaoni Thechwani
Veg
Vegan
A dry stir-fry of thinly sliced radish and potato — the vegetables pressed with a heavy stone or wooden pestle as they cook in mustard oil with garlic, dried red chillies, and turmeric, breaking them down into rough, irregular pieces with crisp edges. The Kumaoni thechwani uses more radish than the Garhwali version and is cooked drier, finishing with fresh coriander and a squeeze of lemon.
Cuisines
Kumaoni
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 | coriander powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | ginger-garlic paste |
| 1 cup | water |
| 1 teaspoon | salt to taste |
| 2 tablespoons | fresh coriander leaves |
Instructions
- 1 Peel and crush the radish and potato using a mortar and pestle to achieve a coarse texture.
- 2 Heat mustard oil in a pan until it reaches its smoking point.
- 3 Add cumin seeds to the hot oil and let them splutter.
- 4 Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 5 Add the crushed radish and potato to the pan and mix well.
- 6 Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the vegetables.
- 7 Stir the mixture well to coat the vegetables with the spices.
- 8 Pour in water, cover the pan, and let it simmer on low heat for about 20-25 minutes until the vegetables are cooked and the flavors meld together.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For an authentic flavor, always use mustard oil and let it reach its smoking point before cooking.