Mirchi Thecha is purely a Maharashtrian accompaniment to bhakris, bajra rotis and thalipeeth. It is a fiery, spicy dish and is definitely not meant for the faint hearted. It can also be made only with chillies, garlic and salt. However, I am sharing a milder version of the fiery thecha by adding peanuts to it. Peanuts help to mellow down the pungency of the thecha and also adds a nutty flavour to it. Mirchi thecha is generally served in small quantity because of its fiery nature.
5 to 6 Green chillies (chopped into big pieces)
3 tbsp raw peanuts
1 tbsp oil
5 to 6 cloves garlic
3/4 cup fresh coriander
Salt as per taste
- Heat a pan and dry roast the peanuts on a medium flame for 8 to 10 minutes.
- Keep this aside.
- Heat oil in a pan, add the green chillies, garlic and saute for 3 to 4 minutes.
- Allow this to cool down.
- Transfer this to a mixer alongwith peanuts, fresh coriander and salt and run the mixture just for 2 seconds.
- The idea is to obtain a coarse mixture.
- Mirchi thecha is traditionally prepared using the stone mortar and pestle.
- Hence, while using the mixer, care should be taken not to overgrind the ingredients.
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