Thecha means chutney basically pounded in a mortar and pestle. There are many versions to the recipe and the version that I’m posting is a simple one.
- 12 green chillies( spicy variety)
- 6 to 7 cloves of garlic
- 11/2 tsp oil
- Salt to taste
- Remove the stalks of the chillies, wash them well and pat them dry. Make a small slit in each chilly if not it’ll burst when heated.Heat an iron tawa, add oil and roast the chillies till tiny black spots appear.Switch off the flame and add the cloves of garlic and just saute it. Add salt and crush all ingredients in a mortar and pestle.
- While serving,if you like it very spicy serve as is or add a little thecha to curds,mix well and serve with bhakri, thalipeeth,millet puris, paranthas or even simple dal rice.
- If pounding in a mortar and pestle place your hand over the mortar while pounding,if not the spiciness of chillies will irritate the throat.
- Transfer to a serving bowl using a spoon, if you use your hands you’ll get a burning sensation as chillies are spicy.
- You can also grind the thecha coarsely in the mixer by just running it in spurts, though I’ll admit the thecha pounded in mortar tastes much more delicious.
- Always prepare fresh thecha and in small quantities for perfect taste.