GREEN CHILI THECHA

Thecha is basically Green chili and garlic chutney. It’s the most common side dish in Maharashtrian cuisine due to its spiciness. It goes great with leafy vegetables like methichi bhaji, palak paratha also with millet bhakri, jawar bhakri

Ingredients:
Green chilies – 15-20
Garlic – 4-5, big cloves
Salt
Oil
Freshly chopped coriander leaves – 3-4 tbsp
Roasted peanut powder – 1-2 tbsp

Cooking Procedure:
Remove the stems from the green chilies and wash them. Remove the water and transfer the chilies to a pan. Roast the chilies, stirring continuously till they become soft and have black spots on them. Don’t burn them, roast them on medium heat. After the chilies get roasted add the garlic and continue roasting for a minute. Now remove the pan from heat and keep aside to cool. Then place the chilies and garlic along with some salt in the food processor and grind them to form a coarse paste.

In the same pan, heat 2-3 tbsp of oil. Then add the chili paste to it and sauté till the oil seperates, remember to stir continuously so that the paste won’t stick. Then add the peanut powder and freshly chopped coriander leaves. Continue cooking for a minute or two. You can store this chutney in a airtight container in refrigerator for 1-2 weeks.

METHICHI BHAJI

Fenugreek leaves cooked in peanut sauce

Ingredients:
Fresh fenugreek leaves – 3-4 cups
Cumin seeds – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida a pinch

For paste:
Roasted peanut - ½ cup
Garlic – 3-4 cloves
Green chilies – 3-4

Cooking Procedure:
Grind the roasted peanuts, garlic and green chilies to a fine paste.

Heat 1 tbsp oil in a pan and add the cumin seeds. Then add the turmeric powder and hing. Now add the fenugreek leaves and sauté for a minute. Now add the peanut paste and fry for 2 minutes. Then cover and let cook till the methi get tender. Serve hot with bajri/millet bhakri or roti.

ROASTED PEANUTS

Most of the Maharashtrian recipes make the use of roasted peanuts and it is very economical to make them at home. You can make them in bulk and use upto 3- 4 weeks. If you have ready made roasted peanuts, it is easier to make some dishes.
Place the raw peanuts in a non stick pan and roast on low to medium heat, stirring continuously. You will see brown spots on the peanut that means the peanuts have finished roasting and have become crisp. Remove the pan from heat and keep aside to cool. Cool down the peanuts completely. Then remove the skin by taking handful of peanuts and rubbing them. You will notice that the skin will come out easily. Remove the skin of all the peanuts. You can separate the skins from peanuts by just blowing away the skin or putting it in the colander. You can store the peanuts in airtight container. Also you can make the fine powder by placing the peanut in a blender and blend till powder is formed. Dont blend too much or it will turn into a paste.