To begin making the North Kumaon Style Thechwani Recipe-Potato & Radish Sabzi, pressure cook the  potatoes in 1/4 cup  water for 4 to 5 whistles. 

Once done, allow the pressure to release naturally and set the potatoes aside to cool down. Once it is cooled down, peel the potatoes and mash it coarsely using a potato masher. 

Place the radish along with 2 tablespoons of water in the pressure cooker and pressure cook for 2 to 3 whistles and turn off the heat. Once the pressure releases, mash it coarsely using a potato masher. 

Next grind, add ginger, garlic and green chillies in a mixer and grind it into a coarse paste and keep it ready to use.

Heat a kadai with oil, add dry red chillies, cardamom pod, cumin seeds and fenugreek seeds and sauté for few seconds until you get a good aroma.

Add in chopped onions and saute till they turn translucent. Add in ground mixture, and saute till the onions have cooked well.

Once the onions are softened, add in chopped tomatoes and sprinkle little salt and sauté until the tomatoes become mushy.

Add in the radish and potatoes and combine it well with the onion tomato mixture. Sprinkle all the spice powders like red chilli powder, turmeric powder, coriander powder and cumin powder and give it a mix.

Add 1/4 cup of water and allow the Thechwani to simmer for at least 10 minutes, until the Thechwani thickens lightly. Once done, check the salt and seasonings and adjust according to taste.

Turn off the heat and transfer the Thechwani to a serving bowl and serve hot.

Serve the North Kumaon Thechwani Recipe along with Ragi Wheat Phulka, Lauki Chana Dal and Tomato Onion Cucumber Raita and serve it for a wholesome lunch or dinner.