Generally, we don’t find a lot of spices in Maharashtrian vegetarian dishes. The natives of this state like to include just ample amount of spices in their recipes, which helps in balancing the flavor and taste.
However, there are some exceptions as well. And some of their dishes taste so spicy that you’d think twice before having them again.
Kolhapuri Thecha is one such super-spicy dish that you’d often come across in rural Maharashtra. It is made with fairly large quantity of green chillies.
The word Thecha roughly translates to crushing (technique), and that’s what you need to do while preparing this recipe. It requires less time for the preparation due to its simple and rustic method.
You can even start preparing it while serving the main course.
Since it’s a condiment, it gets served with Bhakri (Rice Bread) and Pithale or Zunka in rural areas. Unfortunately, this dish has not made a great mark on the multi-cuisine culture of cities, but the farmer community in remote villages still relishes this condiment in lunch as well as dinner.
Here’s how you can make Kolhapuri Thecha at home –
Total Time – 5 mins
Serves – 2-3 people
- Green Chillies – 8-10
- Oil – 1 tablespoon
- Garlic – 4-5 cloves
- Cumin Powder – 1/2 teaspoon
- Salt to taste
1. Heat oil in a pan.
2. Add garlic, green chillies and cumin powder in the oil.
3. Saute them for a couple of minutes on low-medium flame.
4. Take this mixture off the flame and wait till it gets to room temperature.
5. Crush it with mortal-pestle for coarse consistency.
6. Serve the spicy Kolhapuri thecha along with Pithale & Bhakri.