Being married to a Maharashtrian who hails from
Green Chillies – 10-12
Salt to taste
Cumin seeds – 1 tsp
Oil - 1-2 tsps
Pound the green chillies along with some salt in a motar with a pestle.(known as Khalbhatta in Marathi). In a small pan, heat oil, add the cumin seeds when they start to fry, add the pounded Chillies and fry till you see the skin of the chilly getting lighter in color. Transfer to a small bowl. Your thecha is ready to be eaten with Bhakri or Chappati.
Note: Since you are handling chillies, be careful as to not touch your eyes or face. Be careful while pounding. Maintain a distance.