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Yummy and Spicy Thecha

Spicy Techa (Thecha) is a fiery Maharashtrian condiment made with green chilies, garlic, and peanuts, often paired with bhakri or thalipeeth. It’s simple, rustic, and deeply rooted in everyday meals.

There’s something about Maharashtrian kitchens that feels grounded — the aroma of roasted chilies, the crackle of garlic in oil, and the earthy taste of millet breads. Techa, or Thecha, is one of those accompaniments that doesn’t demand attention yet quietly transforms a meal. A spoonful alongside bhakri or jowar roti is enough to wake up the palate.

Traditionally, Thecha is made by pounding green chilies and garlic together, sometimes with peanuts for texture. The coarse paste is then tempered with mustard seeds and asafoetida. The result is sharp, spicy, and aromatic — a chutney that feels less like a side dish and more like a statement.

Here’s the recipe in detail:


Ingredients

  • Raw red chilies – 15

  • Garlic – 10 cloves

  • Oil – 1 tsp

  • Cumin seeds - 1/4 tsp

  • Peanuts – 1 tbsp

  • Asafoetida – ½ tsp

  • Salt – to taste (Optional:  coriander leaves for variation)

 Instructions

  1. Roast raw red/green chilies, peanuts, garlic, and salt into a coarse paste using a mortar-pestle or blender.

  2. Heat oil in a small pan, add mustard seeds, and let them splutter.

  3. Add asafoetida, switch off the flame, and pour this tempering over the chili-garlic paste.

  4. Mix well and serve with bhakri, thalipeeth, or even plain rice.


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