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Sunday, March 13, 2005

LASOON MIRCHI CHA THECHA (Crushed Garlic and Green Chillies)

LASOON MIRCHI CHA THECHA (Crushed Garlic and Green Chillies)
My husband Yo’s aunt who resides in Barshi, taught me this recipe. Here is Savita Kaku’s recipe. She is one of the greatest connoisseurs of food I ever know. She cooks and explains everything with so much passion, that anyone would want to learn from her.

Green Chillies – 10-12
Garlic Flakes – 4-5
Salt to taste
Cumin seeds - 1 tsp
Oil - 1-2 tsps

In a small pan, heat oil, Add the green chillies and garlic flakes and fry till you see the skin of the chilly getting lighter in color and the garlic getting fried. The raw smell of the garlic should be completely gone.
Pound the fried green chillies and garlic along with some salt in a motar with a pestle. (known as Khalbhatta in Marathi). Transfer to a small bowl. Your thecha is ready to be eaten with Bhakri or Chappati. You can fry some cumin seeds and add to the Thecha to enhance the flavor.

Note: Since you are handling chillies, be careful as to not touch your eyes or face. Be careful while pounding. Maintain a distance.

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