Kumaon Style Thechwani Recipe-Mooli Aloo Sabzi
A vegetarian Uttarakhand-North Kumaon recipe with potatoes (aloo) - skin peeled & pound, mooli/ mullangi (radish) - skin peeled, onion - finely chopped. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making the North Kumaon Style Thechwani Recipe-Potato & Radish Sabzi, pressure cook the potatoes in 1/4 cup water for 4 to 5 whistles
potatoes (aloo) - skin peeled & pound(5) - 2
Once done, allow the pressure to release naturally and set the potatoes aside to cool down
potatoes (aloo) - skin peeled & pound(5) - 3
Once it is cooled down, peel the potatoes and mash it coarsely using a potato masher
potatoes (aloo) - skin peeled & pound(5) - 4
Place the radish along with 2 tablespoons of water in the pressure cooker and pressure cook for 2 to 3 whistles and turn off the heat
- 5
Once the pressure releases, mash it coarsely using a potato masher
- 6
Next grind, add ginger, garlic and green chillies in a mixer and grind it into a coarse paste and keep it ready to use
green chilli - slit(1)dry red chillies(3)red chilli powder(1 teaspoon)green chilli(1)garlic(8)inch ginger(1) - 7
Heat a kadai with oil, add dry red chillies, cardamom pod, cumin seeds and fenugreek seeds and sauté for few seconds until you get a good aroma
green chilli - slit(1)dry red chillies(3)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)cardamom (elaichi) pods/seeds(1)cumin powder (jeera)(1 teaspoon)red chilli powder(1 teaspoon)green chilli(1) - 8
Add in chopped onions and saute till they turn translucent
onion - finely chopped(1) - 9
Add in ground mixture, and saute till the onions have cooked well
onion - finely chopped(1) - 10
Once the onions are softened, add in chopped tomatoes and sprinkle little salt and sauté until the tomatoes become mushy
onion - finely chopped(1)tomatoes - diced(1)salt - to taste - 11
Add in the radish and potatoes and combine it well with the onion tomato mixture
potatoes (aloo) - skin peeled & pound(5)onion - finely chopped(1) - 12
Sprinkle all the spice powders like red chilli powder, turmeric powder, coriander powder and cumin powder and give it a mix
green chilli - slit(1)cumin seeds (jeera)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)green chilli(1) - 13
Add 1/4 cup of water and allow the Thechwani to simmer for at least 10 minutes, until the Thechwani thickens lightly
- 14
Once done, check the salt and seasonings and adjust according to taste
salt - to taste - 15
Turn off the heat and transfer the Thechwani to a serving bowl and serve hot
- 16
Serve the North Kumaon Thechwani Recipe along with Ragi Wheat Phulka, Lauki Chana Dal and Tomato Onion Cucumber Raita and serve it for a wholesome lunch or dinner
onion - finely chopped(1)
Rate this recipe
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Kumaon Style Thechwani Recipe-Mooli Aloo Sabzi
A vegetarian Uttarakhand-North Kumaon recipe with potatoes (aloo) - skin peeled & pound, mooli/ mullangi (radish) - skin peeled, onion - finely chopped. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
16 steps- 1
To begin making the North Kumaon Style Thechwani Recipe-Potato & Radish Sabzi, pressure cook the potatoes in 1/4 cup water for 4 to 5 whistles
potatoes (aloo) - skin peeled & pound(5) - 2
Once done, allow the pressure to release naturally and set the potatoes aside to cool down
potatoes (aloo) - skin peeled & pound(5) - 3
Once it is cooled down, peel the potatoes and mash it coarsely using a potato masher
potatoes (aloo) - skin peeled & pound(5) - 4
Place the radish along with 2 tablespoons of water in the pressure cooker and pressure cook for 2 to 3 whistles and turn off the heat
- 5
Once the pressure releases, mash it coarsely using a potato masher
- 6
Next grind, add ginger, garlic and green chillies in a mixer and grind it into a coarse paste and keep it ready to use
green chilli - slit(1)dry red chillies(3)red chilli powder(1 teaspoon)green chilli(1)garlic(8)inch ginger(1) - 7
Heat a kadai with oil, add dry red chillies, cardamom pod, cumin seeds and fenugreek seeds and sauté for few seconds until you get a good aroma
green chilli - slit(1)dry red chillies(3)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)cardamom (elaichi) pods/seeds(1)cumin powder (jeera)(1 teaspoon)red chilli powder(1 teaspoon)green chilli(1) - 8
Add in chopped onions and saute till they turn translucent
onion - finely chopped(1) - 9
Add in ground mixture, and saute till the onions have cooked well
onion - finely chopped(1) - 10
Once the onions are softened, add in chopped tomatoes and sprinkle little salt and sauté until the tomatoes become mushy
onion - finely chopped(1)tomatoes - diced(1)salt - to taste - 11
Add in the radish and potatoes and combine it well with the onion tomato mixture
potatoes (aloo) - skin peeled & pound(5)onion - finely chopped(1) - 12
Sprinkle all the spice powders like red chilli powder, turmeric powder, coriander powder and cumin powder and give it a mix
green chilli - slit(1)cumin seeds (jeera)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)green chilli(1) - 13
Add 1/4 cup of water and allow the Thechwani to simmer for at least 10 minutes, until the Thechwani thickens lightly
- 14
Once done, check the salt and seasonings and adjust according to taste
salt - to taste - 15
Turn off the heat and transfer the Thechwani to a serving bowl and serve hot
- 16
Serve the North Kumaon Thechwani Recipe along with Ragi Wheat Phulka, Lauki Chana Dal and Tomato Onion Cucumber Raita and serve it for a wholesome lunch or dinner
onion - finely chopped(1)
Rate this recipe