Thechwani

Boil the potatoes until just tender (not fully soft). Peel and roughly crush them with your hands or a pestle — do not mash smoothly; the chunky texture is characteristic of thechwani.

Peel the radish and roughly crush it similarly. The name "thechwani" comes from the Garhwali word for crushing/pounding.

Squeeze out excess water from the crushed radish by pressing it in a clean cloth. This prevents the dish from becoming watery.

Heat mustard oil in a heavy pan over high heat until smoking. Reduce to medium heat.

Add cumin seeds and let them crackle for 30 seconds.

Add minced garlic and chopped green chillies. Sauté for 1–2 minutes until the garlic is golden.

Add turmeric powder, red chilli powder, and coriander powder. Stir for 30 seconds.

Add the crushed radish and mix well with the spices. Cook for 5 minutes, stirring occasionally.

Add the crushed potato and combine with the radish. Cook together for 5–7 minutes, stirring and pressing gently, until everything is well mixed and heated through.

Season with salt and a squeeze of lemon juice. Garnish with fresh coriander. Serve hot with mandua roti or steamed rice.