Indeed a mind-boggling, spicy and delicious chutney from Maharashtra, which is coarsely ground on the Sil Batta (Patta Varvanta). Thecha is also known as Kharda. Prepared with flame roasted green chilies , garlic, sesame seeds, cumin seeds, roasted peanuts ,fresh green coriander leaves and sea salt . I also added a little thick curds to it. If you don’t prefer adding curds add a little bit of white vinegar / lemon juice…. Have added a few sprigs of fresh mint leaves too… to further enhance its flavour. You may add a pinch of Hing too .Goes best with Jwarichi Bhakri ,Bajarichi Bhakri , Pithla Bhakri or Thalipeeth.
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Ingredients and Quantity:
Flame roasted green chillies, stems discarded- 22 nos.
Oil- 1 tbsp.
Garlic, peeled – 12 nos.
Sesame seeds, white- 1 tbsp.
Cumin seeds- 1 tsp.
Peanuts roasted and skin removed- 2 tbsp.
Fresh Coriander leaves, roughly chopped- 1/4th cup
Fresh mint leaves- 2 tbsp. (Optional)
Sea Salt – To taste
Thick curd / fresh lemon juice / vinegar, whisked- 1 tbsp. (Optional)
Heat oil on an iron griddle , add the garlic, sauté for few seconds, add the cumin seeds and sesame seeds,let them splutter.
Ensure that the garlic and cumin seeds do not burn.
Remove and set aside to cool.
Now using a Patta Varvanta (Sil Batta) , grind together all the ingredients coarsely ,except the curds.
Once ground add the whisk curds to it. Mix well.
Enjoy relishing this thecha with Jwarichi Bhakri ,Bajarichi Bhakri , Pithla Bhakri or Thalipeeth.
- If you want to store in an airtight container in the refrigerator for future use, I suggest do not add the curd to it.
- You may add the curd into it before consuming it.