सिलबट्टे पर कुटे आलू से बनती है ये पहाड़ी डिश, स्वाद ऐसा कि उंगलियां चाटते रह जाएंगे

Aloo Thechwani Recipe: The food of the mountains is liked not only for its taste, but also for its simplicity and desi style. There are many traditional dishes found in the kitchen of Uttarakhand, whose taste is remembered for a long time once eaten. One of them is Potato Thechwani. This is a desi Pahari recipe in which boiled potatoes are pounded on a mortar and cooked with spices. The name Thechwani itself tells the specialty of this dish, because in the Pahari language “Thechna” means to pound or crush something. The most special thing about this dish is that heavy spices are not added to it, yet it tastes amazing.

The aroma of mustard oil, the tadka of garlic and the desi texture of the mashed potatoes in Silbatta make it completely different from other potato vegetables. If you also want to try something new and traditional at home, then definitely make this Pahari recipe of Uttarakhand. Apart from being tasty, it is also considered a filling and comforting dish.

What is potato thechwani?
Potato Thechwani is a famous hill dish made in the villages of Uttarakhand. In this, boiled potatoes are lightly crushed on a sieve so that its texture remains. After this it is cooked with onion, tomato, garlic and local spices. In the mountains, the vegetables prepared by pounding on a cobblestone in this way are called “Thechwani”. This is the reason why the taste of this dish seems completely desi and different.

Things needed to make Potato Thechwani
-4-5 boiled potatoes
-3 onions
-3 tomatoes
-4 green chillies
-12-15 garlic cloves
-a little ginger
-green coriander
-Spinach or any seasonal green leaves
-mustard oil
-Cumin
-Turmeric
-chilli powder
-coriander powder
-garam masala
-cumin powder
-Salt as per taste

Desi method of pounding potatoes on a mortar and pestle
The real taste of this recipe comes from crushing the potatoes. For this, cut the boiled potatoes into small pieces so that it becomes easy to crush them. Now mash the potatoes gently on a mortar and pestle. Keep in mind that the potatoes should not become completely paste. It is enjoyable to eat due to its slightly chunky texture. This desi style makes this dish special. If there is no silbatta in the house, then you can also mash the potatoes coarsely, but the taste of silbatta is different.

Prepare Pahadi Thechwani like this
First of all heat the iron pan. Add mustard oil in it. Mustard oil is used more in Pahari food because it enhances the taste. After the oil is hot, add cumin seeds. Then add chopped onion and fry lightly. Do not brown the onions too much as a slightly soft texture looks good in this dish. Now add garlic and green chillies and fry. As soon as the garlic starts smelling, add chopped tomatoes to it. Cook until tomatoes become soft.

After this add spices.
-half teaspoon turmeric
-A little less than one teaspoon red chili
-one spoon coriander powder
-A little garam masala
-A little cumin powder

Now add some hot water in it so that the spices cook properly and do not stick to the pan.

Taste increases after adding potatoes
Now add crushed potatoes to the pan and mix well with the spices. Chopped green leaves can also be added at this stage. This increases the health value of the dish along with its taste. After cooking for 2-3 minutes, add hot water to it. Adding hot water does not stop the cooking and the taste also improves. Then let it cook on low flame for some time. Lastly add green coriander and serve hot.

With what to eat Aloo Thechwani?
In the mountains, this dish is eaten with Manduve roti, rice or buttermilk. Its desi taste tastes even more delicious in cold weather. If you are bored of eating the same potato curry every day, then this Pahari dish can completely change the taste of your food.

Why is this Pahari dish special?
-Great taste with less spices
-Desi and traditional flavors
-Fantastic aroma of mustard oil and garlic
-Healthy and filling dish
-Easy recipes to make at home