Thechwani-garhwali style Recipe

Thechwani is a traditional Garhwali dish from the Garhwal region of Uttarakhand, India. It is a spicy and flavorful curry made with potatoes and radishes. The dish gets its unique taste from the use of local spices like jambu, badi, and gandrayani. Thechwani is typically enjoyed with steamed rice or roti and is a popular choice during festivals and special occasions in the Garhwali community.

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Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Thechwani-garhwali style
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ingredients serve

Ingredients for Thechwani-garhwali style Recipe

  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • pinch A Pinch Of Asafoetida
  • 1/2 Dried Red Chilies
  • 1/4 Onion, Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Coriander Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/2 Potatoes, Peeled And Chopped
  • 1 Radishes, Peeled And Chopped
  • 1/2 cup Water
  • As required Salt To Taste
  • 0.13 teaspoon Jambu
  • 1/2 tablespoon Ghee
  • 1.75 I
  • as per your need Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
102
calories per serving
2 g Fat4 g Protein16 g Carbs9 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    4g
  • Carbs
    16g
  • Fiber
    9g

MacroNutrients

  • Carbs
    16g
  • Protein
    4g
  • Fiber
    9g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    187mg
  • Iron
    5mg
  • Vitamin A
    4421mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    78mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    73mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    101mg
  • Manganese
    3mg
  • Phosphorus
    92mg
  • Selenium
    17mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp