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Thechwani Recipe


The Thechwani Recipe come originally from Garhwal. Potatoes and radish root (pahari mula) are cooked in varied masalas and chillies. The radish root or the potatos are never cut, but crushed into pieces in this recipe.

  • Total Cook Time 45 mins
  • Cook Time 45 mins
  • Recipe Servings5
  • Easy

Ingredients of Thechwani

  • 15 cloves garlic
  • 2 pieces ginger
  • 3 whole green chilies
  • 1/2 onion, chopped onion
  • Sea salt for taste
  • 1 Tbsp ghee
  • 5 whole dry red chilies
  • 1 Tbsp cumin seeds
  • 1 piece casia
  • 3 brown cardamom
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 potato, crushed
  • 1 radish, crushed
  • 1 tomato, chopped
  • Sugar
  • Salt to taste
  • 1 green chilly, split open
  • Fresh coriander leaves little bit
  • 1/2 lime

How to Make Thechwani

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In a Mortar and Pestle, pound garlic, ginger, whole green chilies, chopped onion and sea salt.
In a pan, saute ghee, whole dry red chilies, cumin seeds, cassia and brown cardamom. Add the pounded mixture into the pan. Mix them well.
Add turmeric powder, cumin powder, coriander powder and red chili powder. Combine them well together.
Add little water and salt for taste.
One by one add potatoes, radish and chopped tomatoes. Combine them well.
Add little sugar, salt, fresh coriander leaves and green chilies to the potatoes and radish.
Add little water and mix the spices well with the potatoes and radish.
Cover it and let the potatoes and radish cook for 10-15 minutes.
Serve Thechwani hot.
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