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During the monsoons we used to take our bikes and ride upto the Sinhagad fort just to enjoy some onions pakoras, some spicy thecha with pital bhakri. And this simple food, would hit the right spot. It had become such a tradition that even when we stopped going to Sinhagad we would still make it in our house. The taste of that spicy thecha with the pitala and bakri takes me back in time, where things were simple but heartfelt.

So let me first explain what thecha is

Thecha is a spicy Chutney / condiment prepared across the states of Maharashtra, Rajasthan, Madhya Pradesh, parts of Karnataka and Andhra Pradesh.It has many variants but the primary ingredients are Chillies (Green /Red) and Garlic, tempered in oil . variations might include spices such as Peanuts, Cumin, Sesame Seeds, Hing, Cloves and grated coconut seasoning.Traditionally the ingredients are crushed in metal or stone pastels but but you can also use food processors.It is served with dishes like pithla bhakri. or is eaten with bhakri.

Ingredients for the Thecha Recipe

10-12 ‏Green Chillies
2 whole bulbs ‏Garlic
As per your taste ‏Salt
1 tbsp ‏Oil


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Thecha Recipe step-by-step
During the monsoons we used to take our bikes and ride upto the Sinhagad fort just to enjoy some onions pakoras, some spicy thecha with pital bhakri. And this simple food, would hit the right spot. It had become such a tradition that even when we stopped going to Sinhagad we would still make it in our house. The taste of that spicy thecha with the pitala and bakri takes me back in time, where things were simple but heartfelt.
So let me first explain what thecha is

Thecha is a spicy Chutney / condiment prepared across the states of Maharashtra, Rajasthan, Madhya Pradesh, parts of Karnataka and Andhra Pradesh.

It has many variants but the primary ingredients are Chillies (Green /Red) and Garlic, tempered in oil . variations might include spices such as Peanuts, Cumin, Sesame Seeds, Hing, Cloves and grated coconut seasoning.

Traditionally the ingredients are crushed in metal or stone pastels but but you can also use food processors.

It is served with dishes like pithla bhakri. or is eaten with bhakri. A regional variation is the varhadi thecha.
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