Thechwani

2015-07-30
  • Prep Time : 1m
  • Cook Time : 30m
  • Ready In : 1m

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.

Ingredients

  • Radish root - 3 to 4
  • Potato - 2
  • Oil or Ghee - 2 tblsp
  • Garlic - 4 to 5 cloves
  • Ginger - 3 cm piece
  • Onion-1 medium chopped
  • Green chillies - 4 to 5
  • Tomato- 2 medium and chopped
  • Cummin seeds - 1 tsp
  • Asafoetida - a pinch
  • Dry coriander powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Water - 6 cups
  • Salt - 2 tsp or to taste

Method

Step 1

1. Wash and peal the radish and potatoes and crush them into small pieces. Crush also ginger and garlic.

Step 2

2. Heat oil in the Kadahi and add garlic cloves and ginger. When the garlic turns light brown, add Cummin seed, asafetida, chopped onion and fry till light brown. Fry for few seconds. Add chopped tomatoes, green chillies, salt, turmeric powder, dry coriander powder.

Step 3

3. Add the potatoes and mooli. Fry for few seconds. Add some water.

Step 4

4. Boil for 2 to 3 minutes. Add remaining water and cook on a slow fire for about 30 minutes or till the radish becomes soft.

Step 5

5. Garnish with coriander leaves and serve with bhaat (steamed rice)

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