Home / Uttarakhand-North Kumaon / Kumaon Style Thechwani Recipe-Mooli Aloo Sabzi Made Simple
Kumaon Style Thechwani Recipe-Mooli Aloo Sabzi Made Simple
Main Course

Kumaon Style Thechwani Recipe-Mooli Aloo Sabzi Made Simple

Learn how to prepare Kumaon Style Thechwani Recipe-Mooli Aloo Sabzi Made Simple with this simple recipe. Perfect for Main Course and ideal for Uttarakhand-North Kumaon lovers....

⏱️

10 Min Prep

🔥

25 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 5 Potatoes (Aloo) - skin peeled & pound
  • 2 Mooli/ Mullangi (Radish) - skin peeled
  • 1 Onion - finely chopped
  • 1 Tomatoes - diced
  • 1 Green Chilli - slit
  • 3 Dry Red Chillies
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 Cardamom (Elaichi) Pods/Seeds
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Red Chilli powder
  • Salt - to taste
  • 1 Green Chilli
  • 8 Garlic
  • 1 inch Ginger

Instructions

1
To begin making the North Kumaon Style Thechwani preparation guide-Potato & Radish Sabzi, pressure cook thoroughly the  potatoes in 1/4 cup  moisture for 4 to 5 whistles. Once done, allow the pressure to release naturally and set the potatoes aside to cool down.
2
Once it is cooled down, pare the potatoes and mash it coarsely using a potato masher. Place the radish along with 2 tablespoons of moisture in the pressure cooker and pressure cook thoroughly for 2 to 3 whistles and turn off the bring to temperature.
3
Once the pressure releases, mash it coarsely using a potato masher. Next grind, transfer in ginger, garlic and green chillies in a mixer and grind it into a coarse paste and keep it ready to use.bring to temperature a kadai with cooking oil, transfer in arid red chillies, cardamom pod, cumin seeds and fenugreek seeds and sauté for few seconds until you get a good aroma.transfer in in cut up onions and saute till they turn translucent.
4
transfer in in ground mixture, and saute till the onions have cooked well.Once the onions are softened, transfer in in cut up tomatoes and dust little seasoning and sauté until the tomatoes become mushy.transfer in in the radish and potatoes and combine it well with the shallot tomato mixture.
5
dust all the sugary-smelling element powders like red chilli dusting sugary-smelling element, turmeric dusting sugary-smelling element, coriander dusting sugary-smelling element and cumin dusting sugary-smelling element and give it a purée.transfer in 1/4 cup of moisture and allow the Thechwani to bubble gently for at least 10 moments, until the Thechwani thickens lightly.
6
Once done, check the seasoning and seasonings and adjust according to salty profile.Turn off the bring to temperature and transfer the Thechwani to a serving dish and dish up burning.dish up the North Kumaon Thechwani preparation guide along with Ragi Wheat Phulka, Lauki Chana Dal and Tomato shallot Cucumber Raita and dish up it for a wholesome lunch or dinner.

Recipe Information

Cuisine
Uttarakhand-North Kumaon
Course
Main Course
Diet
Vegetarian
Total Time
35 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

25 mins

Total Time

35 mins
#uttarakhand-northkumaon #maincourse #vegetarian
Author

Master Chef

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