ALOO MOOLI KI THECHWANI
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ALOO MOOLI KI THECHWANI
IBGREDIENTS
- Potato’s : 3
- Radish ( Mooli ): 2
- Tomato’s: 1
- Green Chillies : 1 – 2
- Jambu : 1 Tbps
- Gandherni : 1/4 Inch
- Cumin Seeds : 1 Tbps
- Fenugreek Seeds : 1/2 Tbps
- Turmeric Powder : 1 Tbps
- Coriander Powder : 1 Tbps
- Asafoetida (Hing) : 2 pinch
- Salt : As Per Taste
- Mustard Oil : 15-20 Ml
COOKING TIME
- Total Time : 30 – 45 mins
- Preparation Time : 10 mins
- Cooking Time : 25 – 35 mins
- Servings : 4
BEST COOKED IN
- Metal Pot
COOKING PROCESS
- Peel the Potato’s & Radish. Wash them & then crush them with the help of Mortar & Pestle ( Silbatta ).
- Heat a pan & add oil, cumin & fenugreek seeds, red green chilies, Jambu & Gandherni. Saute it for few mins.
- Add Onions & wait until they turn golden brown. Now add tomato’s & again stir it.
- Add garlic & ginger to it.
- Now add the crushed potato’s & radish to this mixture, also add red chilly, coriander , cumin & turmeric powder. Keep stirring it occasionally. Keep it in low flame for 10 – 15 mins.
- You could consume this directly or if you want it in curry form, add 1/2 cup of water & let it cook for 10 – 15 mins.
- You can prepare Aloo Thechwani & Mooli Thechwani separately as well.
DONT FORGET TO USE MYOR PAHAD’S JAMBU, GANDHRYAN & OTHER SPICES.
ALONG WITH DONT MISS 15+ VARITIES OF PICKLES WE HAVE INTRODUCED RECENTLY.
