peanut thecha or shengdanayacha thecha as its called in the marathi language is a coarsely pounded chutney like mixture, made with peanuts, garlic and green chilies.
i make thecha two ways. one is the extra spicy and hot green chilli thecha and the other is this peanut thecha. my mom would make thecha often with onion or potato pakoras/fritters. sometimes we would just have it with some chapatis or jowar bhakris (flat breads made from sorghum flour). i also accompany it with parathas and even everyday simple dal and rice.
we also prefer thecha with two of our favorite maharashtrian dishes – zunka bhakri (a thick gram flour preparation served with jowar/sorghum flat breads) and vangi bhaji (aubergines sauted with spices and peanuts) .
thecha is like a condiment chutney that perks up any meal, especially if the dishes are bland. this peanut thecha is not too hot and goes well with any indian meal. i make small quantities and keep in the fridge for 2 to 3 days.
while making thecha i prefer to pound everything in a mortar-pestle. i have observed that the taste of thecha done in a mortar-pestle is much much better than the one done in a grinder or mixer. somehow the grinder made one does not taste as good as the one made in the mortar-pestle.
peanut thecha can be broadly done in two steps:
1. heat oil and then add the garlic and green chilies and saute for some seconds. add the peanuts and saute till they become crisp.
2. once the mixture cools, take all of it in a mortar. season with salt. pound the mixture with the pestle till you get a semi coarse consistency.
serve the peanut thecha as a side condiment or with jowar or bajra bhakris or even with zunka bhakri.
if you are looking for more maharashtrian recipes then do check hurda bhel, kanda batata poha, chivda recipe, patra or pathrode recipe and kala vatana amti.
shengdanayacha thecha or peanut thecha recipe below:
peanut thecha recipe | shengdanayacha thecha recipe
Author: dassana
Recipe type: side
Cuisine: maharashtrian, indian
- 3 tbsp raw peanuts, with or without skin
- 2-3 green chilies/hari mirch, chopped roughly
- 6-7 garlic/lahsun, kept whole or halved
- 1 tsp oil
- heat oil in a small frying pan or tava.
- add the garlic and green chilies and saute for 15 seconds.
- add the peanut and saute till the peanuts become crisp.
- keep on stirring frequently, so that there is even browning and the peanuts do not get burnt.
- in a mortar-pestle, add this mixture and crush till you get a semi-coarse powder.
- serve peanut thecha with bhakris, parathas and even as a side dish.
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