"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
I am almost certain that as soon as I blog about this recipe, I will get emails saying how this is not the authentic way of making Kolhapuri thecha. But you know what, I have tasted it at my Kolhapuri friend's home and she has shared the recipe along with the variations, that I've mentioned below. Rather than going into a war of "Authentic" or "Not", how about tasting and feasting on some delicacies and variations from home to home? :-D
Kolhapuri Hirwa Thecha Kolhapuri Green Chili Chutney Ingredients
5 Jalapenos or more, each chopped into 2-3 pieces
3 garlic cloves
1/4 cup roasted, unsalted peanuts
1/4 cup cilantro/coriander leaves
1/2 tsp cumin seeds
1/2 tsp salt or per taste
1 tsp oil
1. Heat oil. Add jalapenos. Roast till brown spots appear from all around. Remove & set aside.
2. Lightly roast garlic cloves till they are lightly browned.
3. Grind to a very coarse paste with the remaining ingredients without adding any water.
4. Serve with bhakri.
1. Traditionally, this thecha is made in stone or iron mortal and pestle. I used Sumeet Heavy Duty grinder. It should be even more coarse or granular than the picture above!
2. The seeds and veins of the chilies are not discarded as this thecha is meant to be hot. You can discard them if you do not like it too hot.
3. If desired, 1 small onion can be added. In that case, slice and roast the onion after chilies are roasted and then follow the next steps. The addition of onion will reduce the spice level.
4. While serving with bhakri, you can add some plain yogurt to reduce the spice level.
5. You can use any green spicy chilies for this recipe.