Tuesday, July 8, 2014

HIRWI MIRCHI CHA THECHA

HIRWI MIRCHI CHA THECHA (Dry Chutney of Green Chillies)

 This form of chutney is from Maharashtra where it is usually served as an accompaniment to jawri/ bajra bhakri or roti or with khichdi. As far as I know, this is called Mirchi Kharda when it is made with peanuts. I have adapted this from a recipe for Hirwi Michi cha Thecha/ Mirchi Kharda by Jaishree in her blog Healthy Veg Recipes.

While the adding of coriander is optional, I chose to add this. I modified the ingredients and method slightly. I used 15 chillies, a handful of coriander leaves and only 1/2 tsp of oil for lightly frying the coriander leaves considering the quantity used. I have described below the method that I used to make the Thecha/Kharda.

It turned out to be quite delicious.




Ingredients:
  • Medium spicy Long Green Chillies, (Hirwi Mirchi), 15-20 * I used 15
  • Roasted Peanuts, ( Shengdana), 1/2 cup
  • Garlic Cloves, 7-8
  • Salt, to taste
  • Coriander leaves, finely chopped, * I used a handful
  • Oil, 1 tsp for roasting green chillies
  • Oil, 2 tsp for roasting coriander leaves, if used. * I used 1/2 tsp only
Method:


Wash the green chillies after removing their stalks and pat them dry
Cut each chilly into 3-4 pieces
Heat a tsp of oil in a kadhai and roast the green chillies, stirring continuously till it gets spotted
Add roasted peanuts, garlic, and salt. Stir for a few minutes. Keep aside.
In a little oil, lightly fry the chopped coriander leaves in the kadhai for a few seconds. Allow it to cool.
Add this to the roasted chillies, roasted peanuts, garlic and salt.
Traditionally, this is next pounded using a mortar and pestle to a coarse powder.
If, like me, you are using a grinder, make sure you run the grinder in short bursts so that the roasted peanuts are not totally crushed. You should get a dry chutney of coarse texture
The Hirwi Mirchi cha Thecha/Mirchi Kharda is ready to be served.