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・ Thecacera picta
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・ Thecadactylus
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・ Thecal sac
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・ Thecaria
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Thecha
・ Thechambu
・ Thechaya
・ Thechikottukavu Ramachandran
・ Thecho
・ Thecideida
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・ Thecla
・ Thecla (disambiguation)
・ Thecla (genus)
・ Thecla betulina
・ Thecla Boesen
・ Thecla chalybeia
・ Thecla leechii
・ Thecla letha


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Thecha : ウィキペディア英語版
Thecha
Thecha is a spicy condiment prepared across the states of Maharashtra, Rajasthan, Madhya Pradesh and parts of Karnataka and Andhra Pradesh. It has many variants but the primary ingredients are Chillies (Green /Red) and Garlic, often tempered in oil and a multitude of spices such as Cumin, Sesame Seeds, Hing, Cloves and grated coconut seasoning. Traditional recipes call for the ingredients to be crushed / pounded in metal or stone pastels but modern day kitchens often rely on grinding in modern-day food processors. It is served with dishes like pithla bhakri.〔 or is eaten with bhakri.〔 A regional variation is the ''varhadi thecha''. It has been described by Sanjeev Kapoor as a popular relish.
==Recipe==
2 inch ginger( half of a usual sized piece).
10 green chilli(Any kind, Spicier the chilli, spicier the produce).
1 garlic head with skin.
1 heaped tbsp course salt.
Slice the ginger to help in pounding.
Coarsely pound these together.
Heat 4 tbsp oil till very hot but not smoking.
Add 1 tsp turmeric, 1 tbsp jeera and mustard seeds each.
30s later, add hot oil mix to pounded mix. Mix. Done. Eat with care, freakishly spicy.

抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
ウィキペディアで「Thecha」の詳細全文を読む



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