Smashed Potato & Black Eyed Peas Curry - Aloo ki Thechwani

Smashed Potato & Black Eyed Peas Curry - Aloo ki Thechwani

Thechwani is a rustic curry from the mountains of North India, Uttarakhand to be precise. It is prepared with local radishes or potatoes, or a mix of both. This recipe does not use a knife. The potatoes / radishes are smashed with a stone, and then cooked into a delicious curry.

On a trip to Kanatal, I had the opportunity to learn a local recipe from the chef at the hotel. The mountains of North India use potatoes in their cuisine in numerous ways. Simple, hearty fare to feed their families. This is usually served with rice.

Smashed Potato & Black Eyed Peas Curry - Aloo ki Thechwani

In this recipe, I have added some black eyed peas or lobia / chauli beans to add some more heft and protein.

Use a mortar-pestle to smash the scrubbed potatoes or use a stone that has been washed clean. No need to peel the potatoes. Leaving the peels intact adds to the nutrition of the dish and also keeps with the rustic nature of the dish.

Smashed Potato & Black Eyed Peas Curry - Aloo ki Thechwani
Smashed Potato & Black Eyed Peas Curry - Aloo ki ThechwaniThechwani is a rustic curry from the mountains of North India, Uttarakhand to be precise. It is prepared with local radishes or potatoes, or a mix of both. This recipe does not use a knife. The potatoes / radishes are smashed with a stone, and then cooked into a delicious curry. On a trip to Kanatal...

Summary

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  • Coursemain course
  • Cuisineindian
  • Yield3 servings 3 serving
  • Cooking Time20 minutesPT0H20M
  • Total Time20 minutesPT0H20M

Ingredients

Black eyed peas [soaked in water for 2 hours]
1/2 cup
Medium potatoes
3
Mustard oil
1 tbsp
Cumin seeds
1 tsp
Mustard seeds
1/2 tsp
Garlic
3 cloves
Grated ginger
1 tsp
Small onion, finely chopped
1
Medium tomatoes, finely chopped
2
Red chilli powder 
1 tsp
Coriander powder
1 tbsp
Garam masala powder
½ tsp
Salt
1 tsp
Finely chopped coriander leaves
Handful

Steps

  1. In a pressure pan, heat the oil. Splutter cumin and mustard seeds.
  2. Add the garlic, ginger and onion. Sauté on low heat for 3-4 minutes.
  3. Meanwhile, smash the raw potatoes with skin into medium sized pieces using a pestle or a clean stone.
    Smashed Potato & Black Eyed Peas Curry - Aloo ki Thechwani
  4. Add the tomatoes to the fried onions, sauté for 3-4 minutes, add the smashed potatoes, soaked lobia, dry masalas, salt. Stir well to combine.
  5. Add hot water and pressure cook for 2 whistles and 6-8 minutes on sim.
  6. Once the pressure has subsided, open the cooker lid, garnish with coriander leaves and serve with steamed rice or hot phulkas.

You can omit the black eyed peas and make this curry with just potatoes, or radish or a mix of radish and potatoes. Smash the radish, with a mortar-pestle, just like you would, the potatoes. If you don't like the taste of mustard oil, use regular neutral flavoured cooking oil.

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