Allergens in Thechwani: mustard.
Ingredients
Quantities for 4.
- 500g, peeled Radishthe fat white winter mooli, or use colocasia in the same way
- 250g, peeled Potato
- 4 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 6 cloves, crushed Garlic
- 1 inch, chopped Ginger
- 2, slit Green Chilli
- 3/4 tsp Turmeric
- 2 tsp Coriander Powder
- 1 tsp Chilli Powder
- 1/2 tsp Dry Ginger Powder
- 1/2 tsp, coarsely crushed Black Pepperoptional
- 600ml Water
- to taste Salt
- 3 tbsp, chopped Coriander Leavesoptional
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Thechwani takes its name from thechna, to crush. The vegetables are pounded or hand-crushed into rough pieces, never cut into neat cubes.
- Crush the radish and potato just before cooking; radish weeps water and goes limp if it sits.
- If you use colocasia instead of radish, oil your hands before handling it to avoid the itch.
Method
- Crush the radish and potato in rough 3cm pieces. Put them on a board and press down with the flat of a heavy knife, or pound with a pestle, so they split with ragged faces.Those torn surfaces are the whole point: they hold masala the way a clean cut never will.
- Heat the mustard oil in a pressure cooker until it smokes lightly, then lower the heat.
- Crackle the cumin and fenugreek seeds for 20 seconds, add the asafoetida, then the garlic, ginger and green chilli.
- Fry 2-3 minutes until the garlic is gold and the raw smell is gone.
- Stir in the turmeric, coriander powder and chilli powder off the heat for 10 seconds, then return to the flame.
- Add the crushed radish and potato with the salt and fry on medium-high for 8 minutes, stirring, until the radish loses its sharp smell and starts to catch on the base.This dry frying is what stops the radish tasting raw and watery in the finished dish. Do not shorten it.
- Pour in the water, close the cooker and cook for 3 whistles, then release the pressure naturally, about 10 minutes.
- Open, mash a few pieces of potato against the side to thicken the gravy, and simmer uncovered 8-10 minutes until it clings rather than pools.
- Stir in the dry ginger powder and crushed black pepper and cook 2 minutes more.Dry ginger and pepper go in at the end so their warmth stays sharp rather than cooking flat.
- Rest 5 minutes, scatter coriander leaves and serve with rice or roti.
Storage
Keeps 3 days refrigerated; the flavour deepens overnight. Reheat on the stovetop with 2-3 tbsp of water.
Nutrition Good estimate
One serving of Thechwani (337 g) is about 216 calories, or 65 calories per 100 g.
Low protein: 3 g a serving, 6% of the calories
| Per serving337 g | Per 100 g | |
|---|---|---|
| Calories | 216 kcal | 65 kcal |
| Protein | 3.3 g | 1 g |
| Carbohydrate | 19.8 g | 6 g |
| of which sugars | 3.2 g | 1 g |
| Fibre | 4.8 g | 1 g |
| Fat | 14.9 g | 4 g |
| of which saturated | 1.8 g | 0 g |
| of which unsaturated | 11.9 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Pahari recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.