North Kumaon Style Thechwani (Mooli Aloo Sabzi)
Discover the hearty flavors of Uttarakhand’s North Kumaon with this simple yet flavorful Thechwani, a traditional dish made with mashed potatoes and radish. This comforting vegetarian recipe brings together the earthiness of root vegetables, sautéed onions, and tomatoes, spiced with homemade Indian powders that elevate the taste. Perfect for a main course, the North Kumaon Thechwani is an excellent choice to serve for lunch or dinner, alongside a warm serving of Ragi Wheat Phulka, Lauki Chana Dal, and a cooling Tomato Onion Cucumber Raita.
Course: Main Course
Cuisine: North Kumaon, Uttarakhand
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), skin peeled & pounded | 5 medium potatoes |
| Mooli (Radish), skin peeled & roughly chopped | 2 medium radishes |
| Onion, finely chopped | 1 large onion |
| Tomatoes, diced | 1 medium tomato |
| Green Chilli, slit | 1 whole green chilli |
| Dry Red Chillies | 3 whole red chillies |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Cardamom Pods/Seeds | 1 whole pod |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
To Grind
| Ingredient | Quantity |
|---|---|
| Green Chilli | 1 whole green chilli |
| Garlic | 8 cloves |
| Ginger | 1-inch piece |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Instructions
-
Cook the Potatoes:
Begin by pressure cooking the potatoes in 1/4 cup of water for 4 to 5 whistles. After the pressure releases naturally, set the potatoes aside to cool. Once cool, peel and mash the potatoes coarsely using a potato masher. -
Cook the Radish:
In the same pressure cooker, place the radish pieces along with 2 tablespoons of water. Pressure cook for 2 to 3 whistles, then allow the pressure to release. Mash the radish coarsely using the same potato masher. -
Grind the Aromatics:
In a small mixer, grind the ginger, garlic, and green chilli into a coarse paste. Set this aside to add later. -
Prepare the Base:
Heat oil in a kadai (wok). Add the dry red chillies, cardamom pod, cumin seeds, and methi seeds. Sauté them for a few seconds, releasing their aromas. -
Sauté the Onion:
Add the finely chopped onion to the kadai and sauté until they become translucent. -
Cook the Ground Paste:
Stir in the ground ginger, garlic, and green chilli paste, and sauté until the onion mixture becomes aromatic and well-cooked. -
Add the Tomatoes:
Add the diced tomatoes, sprinkle a little salt, and cook until the tomatoes soften and become mushy. -
Combine Radish and Potatoes:
Add the mashed radish and potatoes into the kadai. Stir to combine with the onion and tomato mixture. -
Add the Spices:
Sprinkle in the turmeric powder, cumin powder, coriander powder, and red chilli powder. Mix everything well to ensure the spices coat the vegetables evenly. -
Simmer and Thicken:
Add 1/4 cup of water and let the Thechwani simmer for about 10 minutes, allowing the flavors to meld together and the dish to thicken slightly. -
Final Taste Adjustments:
Check the salt and adjust the seasonings to taste. If you prefer a thinner consistency, you can add a little more water. -
Serve:
Once done, remove the pan from the heat. Transfer the Thechwani to a serving bowl.
Serve your delicious North Kumaon Thechwani hot, paired with Ragi Wheat Phulka, Lauki Chana Dal, and Tomato Onion Cucumber Raita for a wholesome and satisfying meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | 30g |
| Protein | 3g |
| Fat | 6g |
| Fiber | 4g |
| Sodium | 300mg |
| Potassium | 900mg |
| Vitamin A | 10% of DV |
| Vitamin C | 30% of DV |
| Iron | 8% of DV |
(Note: Nutritional values are approximate and based on standard ingredients and serving sizes.)
This North Kumaon-style Thechwani (Mooli Aloo Sabzi) is a wonderful blend of simple, earthy flavors and spices that define the Pahari cuisine of Uttarakhand. The use of local ingredients and traditional preparation methods ensures that every bite offers a taste of the region’s culture and culinary heritage. Whether you’re enjoying it on a busy weeknight or serving it to guests for a special occasion, this dish is sure to impress with its unique and comforting flavor profile.
