Skip the green chilli this time, make spicy red chilli thecha

If you want something spicy and tangy to go with bhakri, pithla, varan-bhat or hot roti, red chilli thecha is the perfect option. Thecha has a special place in traditional Maharashtrian food because it enhances the flavour of simple meals while keeping the real heat of the chillies intact.

The best part is that it does not take much time to make, and it comes together with ingredients that are easily available at home. Roasted red chillies, garlic, peanuts and salt, mixed in the right proportion, make a flavourful and spicy thecha.

To make thecha you need eight to ten dried red chillies, eight to ten garlic cloves, two spoons of roasted peanuts, one spoon of oil, salt to taste, one spoon of cumin seeds and one or two spoons of water as needed.

The method is fairly simple. First clean the dried red chillies and set them aside. Heat a pan, add a little oil and lightly roast the chillies on low flame, taking care that they do not burn.

In the same pan, add the garlic cloves and cumin seeds and roast for a few minutes. When the garlic turns light golden, turn off the gas. After this, peel the roasted peanuts; if the peanuts are not already roasted, roast them lightly in the pan as well.

Now put the roasted red chillies, garlic, cumin and salt in a mortar and pestle and pound them coarsely. Instead of grinding the thecha very fine, keeping it slightly coarse gives it a better traditional taste.

After this, add the roasted peanuts to the mortar and pound everything together. The peanuts give the thecha a good roasted flavour and texture. If the thecha looks too dry, a little water can be added, but do not add too much, just enough to keep the thecha thick and coarse.

Take the prepared red chilli thecha out into a bowl. Adding a little raw or heated oil on top enhances the flavour further. Serve this thecha with hot bhakri, pithla or varan-bhat. It can also be stored for up to a week after making.