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.
Check out my other favourite recipe using these healthful beans – Black Eyed Peas and Zucchini Salad
Also get the recipe for this quick Black Eyed Peas / Lobia Curry prepared using a fresh masala
Smashed Potato & Black Eyed Peas Curry - Aloo ki Thechwani
- 1/2 cup black eyed peas [soaked in water for 2 hours]
- 3 potatoes medium
- 1 tbsp mustard oil
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 3 cloves garlic
- 1 tsp ginger grated
- 1 onion small , finely chopped
- 2 tomatoes medium , finely chopped
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- 1/2 tsp garam masala powder
- 1 tsp salt
- Handful coriander leaves finely chopped
- In a pressure pan, heat the oil. Splutter cumin and mustard seeds.
- Add the garlic, ginger and onion. Sautxe9 on low heat for 3-4 minutes.
Meanwhile, smash the raw potatoes with skin into medium sized pieces using a pestle or a clean stone.
- Add the tomatoes to the fried onions, sautxe9 for 3-4 minutes, add the smashed potatoes, soaked lobia, dry masalas, salt. Stir well to combine.
- Add hot water and pressure cook for 2 whistles and 6-8 minutes on sim.
- Once the pressure has subsided, open the cooker lid, garnish with coriander leaves and serve with steamed rice or hot phulkas.