Simple, practical, and full of everyday flavour, Thecha Recipe is a vegan, vegetarian Maharashtrian side made with simple everyday ingredients in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
- Yield: 3 · 3 to 4
- Category: Side
- Cuisine: Maharashtrian
Ingredients
- 1 teaspoon (5 ml) oil
- 8 (35 grams) green chilies ((Indian/ Thai/ serrano peppers, slightly slit or pricked with a fork))
- 12 grams medium garlic cloves ((peeled))
- ½ to 1 teaspoon cumin seeds
- 3 tablespoons (32 grams) roasted unsalted peanuts ((deskin if you prefer or may use raw & roast))
- ½ cup (13 grams) coriander leaves ((with tender stalks, may double if you prefer))
- ⅓ teaspoon sea salt (or as needed)
Method
How to make Thecha
- Add oil to a pan and fry the green chilies and garlic cloves, until blistered. Add cumin seeds and let toast for 30 seconds.
- Cool down and add to the grinder/ stone mortar. Also add the roasted peanuts, coriander leaves and salt.
- Crush to a coarse paste. Taste test to adjust salt. If it’s too spicy for your preference, may sprinkle little lemon juice.
- Serve thecha as a side to spice up your meal. It goes well with flatbreads, dal-rice or any one pot dishes like khichdi.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
