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Thechwani

Team AckoFeb 8, 2024

Thechwani is an authenic Garhwali dish known for the uniqueness of its name and taste. ''Thech'' means crushing and ''wani'' means curry, so basically this curry is made by crushing the main ingredients with the help of mortar and pestle adding more taste to the dish. Preparing this recipe is quite simple and it can be served along with rice or chappati.

Contents

Ingredients to make Thechwani:

1½ cup bean black-eyed, 2 tablespoon ghee, 2 teaspoon mustard seeds, 1½ teaspoon ginger, 3 tomatoes, 1 radish root - grated, 1 tablespoon coriander powder, salt as required, 2 medium potatoes, 2 teaspoon cumin seeds, 1 cloves garlic, 2 onions, 2 teaspoon red chili powder, a pinch of hing powder

Steps to make Thechwani:

1. Take a medium size pressure cooker, heat ghee over medium flame. Once the ghee is hot enough, drop cumin and mustard seeds. Let them splutter.

2. Next add some hing,chopped onion, ginger and garlic in the same pan and saute on the medium flame for 4-5 minutes.

3. Mash the potatoes using mortar and pestle and then add them to the same pan and again saute for 3-4 minutes. Add radish root, black eyed peas in it along with red chili powder and coriander powder. Mix well.

4. Heat water in a separate vessel over high flame. Once the water is hot switch off the flame and pour it to the pressure cooker and cook till 3 whistles over a medium flame. Remove the lid after 3 whistles and give it a good stir.

Your Thechwani is now ready. Garnish it with dry red chilies and serve hot.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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