Thecha

• portions: 3 servings; 100g
• temps actif: 15 minutes
• temps total: 15 minutes

Ingrédients

1 teaspoon (5 ml) oil

8 (35 grams) green chilies (Indian/ Thai/ serrano peppers, slightly slit or pricked with a fork); can split and remove seeds and ribs

12 grams medium garlic cloves (peeled)

½ to 1 teaspoon cumin seeds

3 tablespoons (32 grams) roasted unsalted peanuts (deskin if you prefer or may use raw & roast)

½ to 1 cup (13-26 grams) coriander leaves with tender stalks

⅓ teaspoon sea salt (or as needed)

lemon juice

Instructions

Add oil to a pan and fry the green chilies and garlic cloves, for 3–4 minutes, until blistered. This mellows the raw bite and drives off water.

Add cumin seeds and let toast for 30 seconds.

Cool down and add to the grinder/ stone mortar. Also add the roasted peanuts, coriander leaves and salt.

Crush in a mortar into a coarse paste. (Do not use a blender, which makes it smooth and bitter.)

Taste test to adjust salt. If it’s too spicy for you, sprinkle a little lemon juice.

Serve thecha as a side to spice up your meal. It goes well with flatbreads, dal-rice or any one pot dishes like khichdi.

Nutrition

• Calories: 99 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 5 g
• Acides Gras Trans: 0.01 g
• Sodium: 352 mg
• Glucides Totaux: 7 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 4 g