This is a very famous condiment from state of Maharastra, India from my home state. We love hot food. I heard eating hot food during summer months helps in sweating and it cools down your body temperature.
Mirchi cha thecha is a very easy simple side dish/condiment which you can accompany with bhakhari/roti. Even less fortunate people can afford and can enjoy their simple meal by adding extra flavours with this thecha. Every family prepares this with slight variation. Some fry chili and garlic and then crush it mortar pastel. Some crush raw chili garlic and salt. Some people do add few coriander leaves as well. I have added peanuts to reduce the heat. It was so delicious and very healthy.
Mortar & Pastle
Preparation Time: 10 minutes
Cooking Time: 5 minutes
1/2 cup roasted skinned peanuts
1/2 cup chopped mild chilies
8-10 garlic cloves
Salt to taste
Oil for tempering
1/2 tsp cumin seeds
Pinch of asafoetida
1. Roast peanuts and remove the skin.
2. You can either fry chopped chilies and garlic one after another using same pan or just use raw.
3. Grind (crush) peanuts, chilies and garlic using mortar and pestle (traditional method) or using chopper. You need coarse paste. I chopped finely using big knife. It was perfect rustic texture.
4. If you have not fried chilies and garlic in the start, prepare tempering.
5. In a small pan, heat 2 tbsp oil. When oil is hot, add cumin seeds and asafoetida. In few seconds, cumin starts to brown, remove from heat and pour this hot flavoured oil on crushed thecha. Mix well.
if you like it spicy, add few hot chilies. You can skip peanuts if someone is allergic to it. Do try for sure.
Please comment below and let me know if you try.
Also, check out Gujarati thecho prepared using raw mango.
Thank you for visiting. Until next time!
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