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🇮🇳
- 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)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
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)
About this recipe
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.
Nutrition Facts
Per serving (4 servings)
Rate this recipe