This is for the spice lovers. A delicious Mirchicha thecha which is eaten with Thalipeet, Bhakri or Roti. Traditionally the chillies and garlic are coarsely pounded in a mortar and pestle or what is called a Silbatta. Today it is ground on the pulse mode in a mixer jar.
15 medium spicy long green chillies
10 cloves of garlic
1/2 tsp of Jeera/ cumin seeds
1 heaped tbsp of roasted peanuts de skinned
1 tsp oil.
Roast the green chillies and garlic cloves on a very slow flame in a teaspoon of oil till it changes colour. Drop in the cumin seeds and roast further for a minute. Allow to cool. Transfer the mixture to the mixer jar, add salt and roasted peanuts and grind to a coarse consistency on pulse mode. No water to be used at all. Just keep running the mixer till you get a coarse mixture which can hold together.
Note: You may roast the peanuts and remove the skin. I prefer buying the ready roasted ones without skin.
You can store the thecha in the fridge for a fortnight.
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