Green chillies garlic coriander thecha

Name: Green chillies garlic coriander thecha
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 10-15 green chillies; 9-10 garlic cloves; Handful coriander leaves; as needed Oil; to taste Salt; 2 tsp Lemon juice

Pooja Dravid @cook_21110653

A spicy side dish to add more taste to your palatte along with the regular roti sabji and dal chawal.

Pooja Dravid @cook_21110653

A spicy side dish to add more taste to your palatte along with the regular roti sabji and dal chawal.

Saved

Ingredients

20 minutes

4 servings

10-15green chillies
9-10 garlic cloves
Handfulcoriander leaves
as neededOil
to tasteSalt
2 tspLemon juice

Saved

Steps

20 minutes

1

Roast the green chillies directly on flame. Side by side, in very little oil roast the cleaned, washed and roughly chopped coriander leaves for about a minute.
2

Remove the oil roasted coriander leaves. In the same kadhai, add very little oil and roast the flame roasted green chillies for a minute.
3

Now add the garlic cloves and and roast for only half a minute and turn off the gas.
4

Now coarsely grind these ingredients after adding salt to taste. You can grind them in a mixture grinder or in stone pestle
5

Heat a big spoon of oil in the kadhai. When hot, add small mustard seeds and asafoetida. When mustard seeds are crackling, turn off the flame and add the thecha. Remember we have to just temper the thecha and not cook it. Mix well. Add juice of half a lemon. Thecha is ready to eat.
6

Remember to use a mix of dark green and light green chillies. You can store it in the refrigerator for about a week.