Pickles & chutney add a spicy and mouthwatering lick .. a lil on the plate goes a long way in tantalising those taste buds. Presenting mirchi cha techa...the way I had it for the first time and fell in love with it.
My husband's kaki introduced me to this version of techa... A smooth paste of roasted green chillies instead of the pestle pounded version with flavours of garlic and coriander.. yumm. The very thought and flavour still lingers in my mind...when I would have more than a spoonful and then jump around looking for icecream😂😂😂
The process is very simple and it's all about roasting that chilli. Once that's done your jobs done...almost there.
Ingredients
Green chillies.. light color.. 15
Garlic cloves .. 15 or less if u have the big cloves
Coriander leaves a handful
Salt to taste
Oil ..one cup
Method
1) Wash and dry the green chillies and remove the stalk. Roughly chop or break it into pieces. Remove the garlic skin and wash . Also clean the coriander leaves & wash.
2) In a pan add the green chillies..dry. Roast till they get black spots on them.
3) Shut the flame..add in the garlic, coriander leaves, salt and oil and cover the pan.
4) Let this cool down for 20 min to half hour. Transfer to a mixer vessel and grind all to a smooth paste. Can add very little water or some more oil.
Adding oil makes the techa last longer. Enjoy with bhakri, toasted bread..or any dish of your choice.
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