Capsicum Potato with Thecha
Thecha is a spicy condiment made with green chillies and garlic or peanuts, garlic and chiliies. It's quite popular in Maharashtra.
Now what about people like me who can't handle spicy food but want to savour Thecha.
So here is my take on the fiery Thecha. I have removed the green chili completely and made Thecha with peanuts and garlic.
This capsicum, potato sabzi topped with Thecha tastes amazing.
Capsicum 2 large
Potatoes 2 medium
Mustard oil 2 tbsp
Peanuts 2 tbsp
Garlic 5 large cloves
Mustard seeds 1/2 tsp
Fennel seeds 1/4 tsp
Ginger 1 tsp grated
Salt to taste
Amchoor pd 1/2 tsp
Heat 1 tbsp mustard oil in a pan.
Tip in garlic, after a minute add peanuts.
If you want a fiery sabzi, add green chili,also to the pan and fry them with peanuts and garlic.
Number of green chillies will depend on your tolerance of heat.
Fry them till peanuts turn golden and garlic turns golden brown .
Remove them to a mortar and pestle.
In the same pan add half a tbsp of oil
Add asaefotida and mustard seeds.
Once mustard seeds crackle, add fennel seeds and ginger.
Fry for 30 seconds.
Now add red chili powder, turmeric powder, coriander powder , fennel powder and salt.
Mix well and cover and cook for 2 minutes.
Now tip in capsicum.
Give it a good mix.
Cover and cook on low heat until done.
Add amchur powder.
Taste and adjust seasoning.
Remove the sabzi to a serving dish.
Add a pinch of salt to mortar and pestle.
Coarsely grind the peanuts and garlic(and chili if using).
Sprinkle this mixture over the prepared dish.
Pour the remaining half a tbsp mustard oil also.
Serve with roti or bhakri.