Thechwani is prepared from crushed radish or potatoes. The recipe does not involve cutting vegetable but crushing (thinchao) into pieces.



  • 1 Ginger piece, inch long
  • 3 radish root, washed and peeled
  • 1 potato, washed and peeled
  • 2 tablespoons ghee
  • 4 garlic cloves,
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 teaspoon Dry Faran / Cummin seeds
  • 4 whole red chillies
  • 1 pinch hing / Asafoetida
  • 1/2 teaspoon coriander seed powder
  • 1/2 Turmeric powder
  • 1/2 teaspoon Red chillies powder


  1. Crush potatoes and radish into pieces. Keep aside.
  2. Grush ginger and garlic. Keep aside.
  3. Heat half oil. Stir fry ginger garlic along with radish and potatoes. Saute for 2-3 minutes. Keep aside.
  4. Add remaining oil and splutter cumin seeds, hing and red chillies.
  5. Add onion and fry till brown. Add remining spice powders.
  6. Add stir fried crushed vegetables, tomatoes. Add salt and little water.
  7. Bring to boil and add remaining water (as per consistency required).
  8. Simmer on slow heat for 15-20 minutes till radish is soft.
  9. Barnish with coriander leaves and slit green chillies.
  10. Serve Thechwani hot along with roti and curd.

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