Thecha is a Maharashtrian side dish, made with green chilies, coriander leaves, peanuts and garlic. The word thecha means “crushed” or “ground”. It is a coarse paste chutney. The basic four ingredients for “Thecha” include green chili, coriander leaves, peanuts and garlic. It is generally served with bhakri. There are many variation of thecha recipe. Here I am sharing thecha recipe step by step.
You can also try our other chutney recipes: Dhaniya Pudina ki Dahi wali chutney, Kachche Aam ki khatti Mithi Chutney
Ingredients
- Green chilies – 40 no.
- Peanuts – 2 tablespoons
- A handful coriander leaves
- Olive Oil – 2 tablespoon
- Garlic bulbs – 2
- Juice of half a lemon (adjust to taste)
- Salt to taste
Instructions
- Wash the coriander leaves with water and keep aside.
- Wash the chilies with water and wipe them with a kitchen towel. Remove their stem and keep aside.
- Peel the garlic clove skin. Cut off the root end.
- Heat a pan over medium heat, once it’s hot. Dry roast on a medium flame. Remove from the flame, de-skin the peanuts and keep aside.
- Heat oil in a large pan over medium heat, once it’s hot. Add garlic & green chilies and cook for 3-4 minutes, with the spatula take them out of the oil and place them in a plate.
- Transfer the chopped green chilies, garlic cloves, roasted peanuts, coriander leaves and salt to a large mortar and pestle and pound to make a coarse paste.
- Heat the oil in a small pan and pour the hot oil over the crushed mixture. Mix it well.
- Squeeze the lemon juice over the mixture and mix everything well. Your spicy and aromatic thecha is ready.
- Enjoy it with roti, bhakri, rice, or any meal of your choice.
