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Hello Mom, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, tomato green chillies thecha. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Maharashtrian Green Chilli Thecha Recipe is an exciting side dish had along with many of the Maharashtrian thalipeeth. The spicy green chilli and the pungent garlic is coarsely ground and tempered with mustard seeds, hing to give it a spicy chatpata taste. You can make this in small batch and store it in your refrigerator for later use as well.
Tomato Green Chillies Thecha is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Tomato Green Chillies Thecha is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook tomato green chillies thecha using 9 ingredients and 9 steps. Here is how you cook it.
Ingredients of Tomato Green Chillies Thecha:
- Prepare 2 medium sized Tomatoes
- Prepare 10-15 Green Chillies
- Make ready 25-30 Garlic pods
- Get 1/4 cup coriander with soft stems
- Make ready 1 tsp cumin seeds
- Make ready 1/2 tsp turmeric powder
- Get 1/2 tsp asafoetida
- Prepare 5-6 tsp mustard oil
- Get to taste Salt
Heat the oil in a broad non-stick pan, add the green chillies and mix well. Green chili Thecha is a spicy and tasty green chili and peanuts chutney served as a popular condiment all over the state of Maharashtra. This is the easiest yet very tasty condiment I have ever had. The nuttiness of peanuts, the spicy chilies and with a hint of garlic, it is the combination of best things ever.
To Make Tomato Green Chillies Thecha:
- On wire rack at medium flame put both the tomatoes. Roast it. Take it out in a plate. Let it cool, peel the burnt skin. Chopped the tomatoes.
- Soak the toothpicks in water. Insert toothpick in chillies and garlic pod. Put wire rack on flame. Put all chillies and garlic on it. Roast it from both the sides.
- Take it out on a plate. Let it cool.
- Take a grinder add cumin seeds, take out from the toothpick add garlin, chillies.
- Add coriander and Churn corsely. Keep a side.
- Take a pan on low -medium flame add oil, asafoetida and corsely grind garlic-chillies. Saute it for 5 min.
- Add chopped tomatoes. Mix it well. Smash it with spatula till it get cooked and mixed it with. Oil will released.
- Add salt and turmeric. Saute it for 2 more min. Thecha is done.
- Can be served with any Parathas, rice, pulav, bread etc. Store it in airtight container in fridge for a week.
Green chilli chutney is a chutney made using lots of green chillies and garlic cloves cooked and blended together with some tangy flavor of tamarind pieces into it…. Do not making this chutney raw that is do not grind all the ingredients without roasting as sauteing all the ingredients give an aromatic flavor and taste to the simple chutney than just blending a raw paste. The famous Maharashtrian accompaniment is ideally made with a combination of green chillies, garlic, peanuts and coriander. The grainy, super thick and delicious thecha is usually paired with bhakri, a kind of Maharashtrian flat-bread and can be stored for upto two-three days depending on the ingredients you use and the amount you have prepared. Thecha is a pounded chutney, it is pounded in iron or wooden mortar and pestle (khal batta or budgy in marathi ). when you make this recipe in grinder the chilly and garlic gets cut or gets very soft , in the process of poundins the chillies gets nicely pressed with garlic , salt and peanuts which gives simply awesome taste to this recipe.
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