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Smashed Potato & Black Eyed Peas Curry - Aloo ki Thechwani

Thechwani is a rustic curry from Uttarakhand, made using smashed potatoes and/or radishes. Try out my version of potato-black eyed peas, prepared Thechwani style!
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 3 serving
Course: Main Course
Cuisine: Indian, north indian
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. In a pressure pan, heat the oil. Splutter cumin and mustard seeds.
  2. Add the garlic, ginger and onion. Sautxe9 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.
  4. 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.
  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.

Notes

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.