By Rajlakshmi
February 15, 2026
A spicy condiment of the Maharashtrian cuisine, thecha is a household name in the region. Using it in making fried rice is a creative way to amp up your cooking skills!
10-11 chillies 7 lic cloves 2 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds ½ tsp turmeric powder Salt to taste A few curry leaves 1 tsp lemon juice Cooked rice, as needed 1 chopped carrot 1 chopped onion 3 tbsp chopped garlic A mix of bell peppers 1 tsp soy sauce ¼ cup chopped cabbage 3 tbsp spring onions
Heat 2 tbsp of oil in a pan. Add green chillies and garlic cloves. Roast on medium flame till blistered and lightly charred.
Add mustard seeds, cumin seeds, curry leaves, turmeric and salt. Switch off the heat, cool slightly and crush everything coarsely using a mortar-pestle.
Add lemon juice and mix well. In a wok, heat a little oil. Add chopped garlic and onions, sauté till aromatic.
Add carrot, bell peppers and cabbage. Stir-fry on high heat so they stay crunchy. Add 2–3 tbsp prepared thecha to the veggies and mix well.
Add cooked rice and soy sauce. Toss on high heat till evenly coated. Adjust salt if needed, add spring onions, give a final toss and serve hot.