Thechwani-garhwali style Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, asafoetida, and dried red chilies.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, coriander powder, and red chili powder. Cook for a minute.
• STEP 4.Add chopped potatoes and radishes. Mix well and cook for 5 minutes.
• STEP 5.Add water, salt, and jambu. Cover and cook until the vegetables are tender.
• STEP 6.In a separate pan, heat ghee and add badi. Fry until golden brown.
• STEP 7.Add the fried badi to the curry and cook for another 2 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to wash and peel the potatoes and radishes before chopping them.
• Adjust the spice levels according to your preference.
• You can add other vegetables like carrots or cauliflower to the curry for variation.
• For a richer flavor, you can add a spoonful of ghee while serving.

Storage and Serving

• Thechwani can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with water if needed.
• Serve thechwani hot with steamed rice or roti for a delicious and satisfying meal.