Kumaoni Thechwani

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.