Crush and mash
Thechwani
It is called so because the pink radish root is not cut, but crushed (thinchao in Garhwali). Wash and peal the radish roots and potatoes and crush them into small pieces along with a small amount of ginger and garlic. Heat oil in a frying pan, add asafoetida, cumin seeds, carum seeds (ajwain), red whole chillies, garlic and ginger paste and stir-fry the mix. Add chopped onion and tomatoes and salt. Simmer till it becomes a smooth paste. Put turmeric powder, dry coriander powder and red chilli powder. Add crushed radish and cook for five minutes. Add water according to the desired consistency of the gravy. Cook on a slow flame for about 30 minutes till the radish becomes soft. Garnish with coriander leaves and serve with steamed rice.
Kufli
Wash radish leaves in running water. Chop and boil till tender. Mash into a paste using a blender. Finely chop ginger, green chillies and garlic, and fry them in oil along with cumin seeds and asafoetida till golden brown. Add two spoonsful of gram flour, fry a little and add mashed leaves and salt. Add required amount of water and bring to boil. Cover and cook for 15 to 20 minutes on slow flame till the gravy turns thick. Garnish with ghee and serve hot with chapatti or rice.