By Suprita Mitter
June 25, 2024
Maharashtrian Thecha is a simple yet incredibly flavourful condiment that brings a spicy kick to any meal. Its traditional preparation methods and bold flavours make it a beloved accompaniment in many Maharashtrian meals. It can be paired with bhakris, chapatis or even varan-bhaat (dal-chawal).
10- 12 green chilies 8-10 garlic cloves 2 tbsp roasted peanuts ½ tsp cumin seeds 1 tsp lemon juice Fresh coriander leaves Salt Oil
Wash and pat dry the green chilies. Peel the garlic cloves. Dry roast unsalted peanuts in a pan and set aside.
Heat oil in a pan. Add the green chilies and garlic cloves for 5-7 minutes. Be careful not to burn them.
Transfer the roasted chillies and garlic to a mortar and pestle. If you prefer, you can use a food processor.
Add the roasted peanuts and salt. Pound the mixture until it forms a coarse paste or pulse in a food processor gently to retain the chunky texture.
Add cumin seeds to the mortar and pestle or food processor along with the other ingredients. Add lemon juice to the mixture and mix well.
Finely chop coriander leaves and mix them into the prepared Thecha.