Brief: Thechwani can be prepared using radish
root (pahari mula having round root) or potatoes. The preparation
is called by this name as the radish root or potato is never cut,
but crushed (thinchao) into pieces.
Radish root - 3 to 4
Potato - 1
Oil or Ghee - 2 tblsp
Garlic - 4 to 5 cloves
Ginger - 3 cm piece
Onion-1 medium chopped
Tomato- 1 medium and chopped
Dry Faran or Cummin seeds - 1 tsp
Red chillies whole - 4 to 5
Asafoetida - a pinch
Dry coriander powder - !/2 tsp
Turmeric powder - 1/2 tsp
Red chillies powder - 1/2 tsp
Water - 6 cups
Salt to taste
Wash and peal the radish and potatoes and crush them into small
pieces. Crush also ginger and garlic.
Heat oil in the frying pan on a moderate flame. Stir-fry crushed
garlic and ginger in the hot oil. Add crushed radish and potato.
Fry the mix for 2 to 3 minutes. Set aside.
Add cummin seeds, red chillies, asafoetida in the remaining
oil, add chopped onion and fry till light brown. Put turmeric
powder, dry coriander powder, red chillies powder. Fry for few
seconds. Add fried vegetable and chopped tomatoes and salt and
Boil for 2 to 3 minutes. Add remaining water and pressure cook
or cook on a slow fire for about 30 minutes or till the radish
Garnish with corriander leaves and green chillies (slit apart
into two pieces).