Thecha

Thecha is a spicy condiment prepared across the states of Maharashtra, Rajasthan and Madhya Pradesh. It has many variants but the primary ingredients are chili peppers (green or red) and garlic, often tempered in oil and a multitude of spices such as cumin, sesame seeds, hing, cloves and grated coconut seasoning. Traditional recipes call for the ingredients to be crushed or pounded in metal or Mortar Pestle, but modern kitchens often rely on grinding in food processors.[1][2][3] It is served with dishes like pithla bhakri.[3][4] or is eaten with bhakri.[1] A regional variation is the varhadi thecha.[5] It has been described by Sanjeev Kapoor as a popular relish.[6]It gets spoilt after 10 to 15 days

References
  1. Sonal Thakur (21 February 2011). Musings. AuthorHouse. p. 132. ISBN 978-1-4678-9364-0. Retrieved 10 April 2013.
  2. Sanjeev Kapoor. Mirch Mazaa. Popular Prakashan. p. 83. ISBN 978-81-7991-573-8. Retrieved 10 April 2013.
  3. Asha Khatau (1 February 2004). Epicure S Vegetarian Cuisines Of India. Popular Prakashan. p. 57. ISBN 978-81-7991-119-8. Retrieved 10 April 2013.
  4. Deshmukh, Gayatri (2012-04-25). "Vandana Gupte believes in nature and God". The Times of India. Retrieved 6 April 2013.
  5. Sanjeev Kapoor. Mirch Mazaa. Popular Prakashan. p. 91. ISBN 978-81-7991-573-8. Retrieved 10 April 2013.
  6. Sanjeev Kapoor. Tiffins-Delicious and Healthy Khana for Dabba. Popular Prakashan. p. 63. ISBN 978-81-7991-758-9. Retrieved 10 April 2013.
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