Best Traditional Thechwani recipe

Recipe

best traditional Thechwani recipe, Rustic Potato or Radish Curry from Uttarakhand

Description

Thechwani is a rustic curry from the Indian state of Uttarakhand, known for its earthy flavours and satisfying warmth. A spicy sauce made with mustard oil, green chillies and garlic, the dish is made with either potatoes or radishes. Thechwani, often served with rice or bajra roti, is a staple of Uttarakhand cuisine. Its bold and simple flavours make it a comforting meal that showcases the culinary traditions of the region.

Here’s a traditional recipe for Thechwani for you to try. This authentic Garhwali dish comes from the beautiful region of Garhwal in the state of Uttarakhand. The name itself gives a hint as to how it is prepared: “Thech” means to crush. “Wani” means to curry. Instead of cutting the ingredients into slices, they are crushed with a mortar and a pestle. The result is a richly flavoured curry that is a wonderful accompaniment to rice or chapatis.

Ingredient

• 2 cups potatoes or radishes, peeled and chopped
• 2 tablespoons mustard oil
• 1 teaspoon cumin seed
• 4-5 cloves of garlic, crushed or chopped
• 2-3 green chillies, chopped (to taste)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder (to taste)
• 1 medium onion, chopped (optional)
• Salt to taste
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Fresh coriander leaves, chopped (optional garnish)

Instruction

1. Preparation of vegetables:

• Wash and peel the potatoes or radishes. Cut them into small pieces of the same size.
• Pre-heat oil, in a deep-frying pan, heat the mustard oil over a medium heat until it begins to smoke. Then reduce the heat slightly.
• Add the cumin seeds and allow them to splutter.
• Then add the crushed garlic and the chopped green chillies. Sauté until fragrant.

2. Add the vegetables to the pan:

• Add the turmeric powder, the red chilli powder and the coriander powder to the frying pan. Stir briefly.
• Add the chopped potatoes or radish to the frying pan.
• Stir well to coat the vegetables with the spices.

3. Cook the curry in the pan:

• To cook the vegetables and make a sauce, add a cup of water to the pan.
• Cover the pan and cook on a low heat for about 15-20 minutes or until the vegetables are tender.
• When the vegetables are cooked, stir in the garam masala and season to taste with salt.
• Garnish with freshly chopped coriander leaf.
• Serve hot with rice or bajra roti.

Equipment

• Skillet
• Cutting board
• Knife

Nutrition Information

Suitable For Diet

• Vegetarian Diet
• Vegan

Tips and Tricks

• Depending on your spice tolerance, adjust the number of green chillies.
• If you want a more robust flavour, allow the mustard oil to smoke a little before you add the cumin seeds.
• Depending on your preference, use potatoes or radishes, or a combination of the two..

Garnishing and Serving

• For a pop of colour and added freshness, garnish with freshly chopped coriander leaves.

How to store

• Store up to 3 days in the fridge in an airtight container.
• Reheat gently on the stove or in the microwave.

Conclusion

Thechwani is a spicy and rustic curry. It brings the authentic taste of Uttarakhand to your table. It is a perfect meal for any day because of its simplicity and warmth. Try this recipe and share your experience in the comments! Best Gahat Ki Dal Recipe: Nutritious Horse Gram Lentil from Uttarakhand India