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.
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.