Uttarakhand Thechwani Radish Potato Pahadi Stir Fry

Method

1. 1

   Crush the radish: Cut the radish into rough 2 to 3 cm pieces. Now, using the flat side of a heavy knife or a stone, lightly crush each piece — press firmly so the radish breaks slightly and opens up but does not turn to mash. This crushing releases the radish juice and is what the word thechwani refers to.

2. 2

   Boil the potatoes: Boil potatoes until fully cooked. Peel and cube roughly.

3. 3

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil in a wide heavy pan until smoking. Reduce to medium-high.

4. 4

   Fry garlic: Add crushed garlic. Fry 30 seconds until golden.

5. 5

   Add cumin and dried red chilli: Add cumin seeds — crackle. Add whole dried red chilli. Stir 15 seconds.

6. 6

   Add crushed radish: Add the crushed radish pieces. Stir to coat with the spiced hot oil. The radish will sizzle actively as it hits the hot pan. Add turmeric and salt.

7. 7

   Cook on high heat: Cook on medium-high heat stirring every 2 minutes for 8 to 10 minutes. The radish will release its moisture — keep cooking until all this moisture evaporates and the radish begins to fry in the oil.

8. 8

   Add the boiled potato: Add the roughly cubed boiled potato. Add red chilli powder. Stir gently to combine without breaking up the potato too much.

9. 9

   Cook until slightly charred: Cook on medium-high heat without touching for 2 minutes to develop slightly charred patches on the radish and potato. Stir gently and cook 2 more minutes.

10. 10

    Garnish and serve: Scatter coriander leaves. Serve alongside dal and mandua roti.

11. 11

    Note: Thechwani is named for the crushing technique applied to the radish — thechna means to crush or pound in the Kumaoni and Garhwali dialects. This light crushing, which is different from full pounding to a paste, releases the radish juice while keeping the pieces intact, allowing the radish to fry better in mustard oil. Thechwani is an everyday preparation of the Kumaon region made during the winter months when daikon radish is at its best.