Kumaon Style Thechwani Recipe-Mooli Aloo Sabzi

Step 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

Step 2: Once done, allow the pressure to release naturally and set the potatoes aside to cool down

Step 3: Once it is cooled down, peel the potatoes and mash it coarsely using a potato masher

Step 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

Step 5: Once the pressure releases, mash it coarsely using a potato masher

Step 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

Step 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

Step 8: Add in chopped onions and saute till they turn translucent

Step 9: Add in ground mixture, and saute till the onions have cooked well

Step 10: Once the onions are softened, add in chopped tomatoes and sprinkle little salt and sauté until the tomatoes become mushy

Step 11: Add in the radish and potatoes and combine it well with the onion tomato mixture

Step 12: Sprinkle all the spice powders like red chilli powder, turmeric powder, coriander powder and cumin powder and give it a mix

Step 13: Add 1/4 cup of water and allow the Thechwani to simmer for at least 10 minutes, until the Thechwani thickens lightly

Step 14: Once done, check the salt and seasonings and adjust according to taste

Step 15: Turn off the heat and transfer the Thechwani to a serving bowl and serve hot

Step 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