Thechwani

थिच्वाणी

Traditional dish from the Garhwal hills, the Garhwal region, Uttarakhand

Also spelled: thechwani, thichwani

A Garhwali curry named for the way its main vegetable is prepared: thecha means to pound, so the radish or potato is coarsely crushed rather than neatly cut, which lets it soak up the spices. Winter radish thechwani, often cooked with gahat, is the classic version.

Ingredients

  • •Mountain radish (mooli) or potato, coarsely pounded
  • •Gahat (optional), soaked
  • •Mustard oil, cumin, ginger, garlic, chilli
  • •Turmeric, coriander powder

How it's made

  1. 1Pound the radish or potato coarsely.
  2. 2Temper mustard oil with cumin, ginger, garlic and chilli.
  3. 3Add the vegetable with spices and a little gahat if using.
  4. 4Cook covered until soft and the masala clings.
This recipe is a general reference written for readers who want to know the dish. Quantities are to taste and every household cooks it a little differently.