8 – 10Chili Pepperslarge Red washed and stems removed
5 – 6cansgarlic garlic as shown in the photo alternatively you use 5-6 garlicbulbs small fresh bulbs (I have used fresh green as shown in the photo alternatively you use 5-6 cloves
Roast the Chili peppers directly on a low Flame.(Pierce a fork in each Pepper and Roast it.)
Similarly Roast the Garlic bulbs.If you donu2019t have the patience to roast each Pepper and garlic bulb chop the peppers and garlic bulbs and roast them in a pan with 1 tsp oil.
Cool the peppers and garlic.
Pound together the Red pepper and garlic to a coarse paste adding salt as required in a mortar and pestle. You can also coarsely grind it in a mixer. I prefer the taste using Mortar and pestle.
Remove the Thecha in a bowl and add lemon juice. Mix properly.
Heat oil in a pan and add the mustard seeds.
Once they splutter add the hing and pour this over Thecha.
Mix well and serve with Bhakri or Paratha or Roti.
This Thecha can stay upto 1 month if refrigerated but then who wants to keep it for a month!