HIRVI MIRCHICHA THECHA / GREEN CHILLI THECHA

 The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. Maharashtrian cuisin covers a wide range form being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit from important components of Maharashtrian diet. A classic Maharashtrian accompaniment, the green chilli thecha goes best with dal-chawal, bhakari, chapatti and can be made in small batches. A delectable spicy combo of green chillies, garlic, coriander. This can be ground in mixer/ in mortar-pastle or it will taste even better if you patiently crush it directly on tawa!

INGREDIENTS:

20-25 Fresh Green Chillies

10-15 Garlic Cloves

1 teaspoon Cumin Seeds

Some Chopped Fresh Coriander

Salt to taste

1 tablespoon Oil

METHOD:

STEP 1 – Remove the stems and wash the chillies under running water. Just cut the chillies in small pieces / give a slit so that they don’t burst at the time of roasting.

STEP 2 - Roast the chillies on tawa on medium heat with oil until they get some brown dots over them. Keep stirring and be careful while roasting.

STEP 3 - Now add coriander and garlic on the tawa.

STEP 4 – Switch off the heat and let them cool for 2 minutes. Then add the rest of ingredients in it.  

STEP 4 – I used to make my techa with the back of any vessel with round bottom directly on tawa.

STEP 5 – Mirchi Thecha is ready to serve.

Put it in a jar and refrigerate.

Serve this mirchi thecha with jwarichi bhakari, chapatti or dal-rice or as a side dish in your meal.

NOTE: Pour a dollop of ‘sajuk tup’ [clarified butter] / oil on this while serving.

For extra flavour, you may squeeze some fresh lemon in it.

You may add some roasted peanuts in it.

 You can make it in mortar pastle, add prepared mixture and grind to a coarse paste.