Thecha is a spicy condiment prepared across the states of Maharashtra, Rajasthan, Madhya Pradesh and parts of Karnataka and Andhra Pradesh. It has many variants but the primary ingredients are chili peppers (green or red) and garlic, often tempered in oil and a multitude of spices such as cumin, sesame seeds, hing, cloves and grated coconut seasoning. Traditional recipes call for the ingredients to be crushed or pounded in metal or stone pastels, but modern kitchens often rely on grinding in food processors. It is served with dishes like pithla bhakri. What I am trying here is a Thecha with Peanuts. It goes very well with Bhakri.
Green Chillies of less spicy variety – 20 to 25
Raw Peanuts – ½ cup
Finely chopped Garlic – 2 tbsp
Oil – 3 tbsp
Cumin Seeds – 1 tsp
Finely chopped Coriander Leaves – ¼ cup
Salt – to suit one’s taste
Crush the raw Peanuts coarsely in a mixer grinder or a chopper or a food processor. Transfer to a bowl.
Remove the stems of the Green Chillies and discard. Crush the Chillies coarsely. Keep aside
Heat the Oil in a pan. Add Cumin Seeds and allow them to crackle.
Add chopped Garlic. Sauté for a minute in low flame. Do not allow the color to change.
Add the crushed Green Chillies. Roast it with Salt in low medium flame till the color of the Green Chillies change little. It takes about 2 to 3 minutes.
Add the crushed Peanuts. Mix well. (Adjust Salt, if required.). Roast for 6 to 8 minutes in low flame..
Add Coriander Leaves and roast for 2 to 4 minutes. Allow it to cool to room temperature.
Mirchi Kharda is now ready. Store it in an air tight container.
Use the les spicy variety of the Green Chillies. If not available, use the Green Chillies after removing the seeds.
You can also increase the quantity of the peanuts to reduce the spiciness.