Thechwani (Radish & Potato Curry) is a popular Garhwali dish from the mountains of Uttarakhand. For some reason, it never made it to any restaurant menu. Thecha means crushing and Wani means curry. So Thechwani basically means curry made by crushing. The main ingredient – mooli and aaloo are crushed together and then cooked.
Peel and roughly chop mooli and potatoes.
Crush them coarsely on mortar and pestle (sil-batta).
Peel and chop onions finely. Chop tomatoes finely. Peel and grate ginger finely. Keep aside all three.
Heat 1 tbsp of oil in a wok. Add 1 tsp of jeera, one whole red chilli and heeng. Wait till jeera puffs up.
Add crushed mooli and potatoes. Mix everything and keep stirring. Cook till they almost become brown. Keep aside.
In the same pan, add the remaining oil. Add the remaining jeera and wait till it puffs up. Mix the other whole chilli, chopped onion and ginger and cook untill onions are soft.
Add chopped tomatoes and rest of the spices except garam masala. Cook till tomatoes are fully incorporated.
Add the cooked mooli and potatoes to the wok with salt and mix everything.
Pour about 2 cups of water and let it boil. Once it starts to boil, reduce the heat and cook it for 10 minutes.
Add garam masala and turn off the heat. The gravy should not be too runny.
Garnish with chopped coriander leaves before serving. Serve Thechwani (Radish & Potato Curry) with steamed rice.
You could try grating mooli and potatoes if crushing is a problem but for real authentic taste, you must crush them.
You can replace whole red chilli with whole green chilli if you like.
The consistency of Thechwani should be lipatwan and it can be served with rotis or rice.
Thechwani (Radish & Potato Curry)