Gwar Phali Thecha is a traditional and delicious dessert from Maharashtra. To prepare it, Gwar Phali is mixed with roasted peanuts, sesame seeds, garlic, green chili, and cumin, after which all ingredients are ground into coarse crumbs. This spicy and aromatic side dish pairs perfectly with millet flatbreads or polenta, as well as rice and dal.
Maharashtrian Gwar Phali Thecha Recipe
In traditional Maharashtrian cuisine, there are many dishes whose taste reminds one of home cooking in the village. In Mumbai, people still love to eat Thecha because it cooks quickly, and its spiciness pairs well with bread and rice. Although many have tried Thecha with green chili, garlic, cheese, soy, or moong beans, Gwar Phali Thecha is another option. This dish, made from Gwar, also cooks very quickly, and the use of roasted peanuts and sesame seeds gives it a special flavor. It is served with rice, bread, or polenta, and can be enjoyed for breakfast in Maharashtra.
To make Gwar Phali Thecha, first thoroughly wash and peel the Gwar Phali. Then cut off the edges and slice the vegetable into two or three pieces. Heat a little oil in a pan and fry the Gwar for two to three minutes over medium heat to remove any raw taste.
Add a little more oil to the same pan, then fry the garlic, peanuts, green chili, and cumin for two minutes. Mix the fried spices, salt to taste, and Gwar Phali in a mortar. Grind them into coarse crumbs, taking care not to turn the mixture into a fine puree, as the true taste of Thecha lies in its rough texture.
Reheat the oil in the pan and add the sesame seeds. As soon as the sesame seeds start sizzling, add the crushed Gwar-chili mixture. Stir gently and cook over low heat for 4-5 minutes. Finally, transfer the Gwar Phali Thecha to a bowl and garnish with fresh coriander. This Thecha should be served hot with millet flatbread or polenta, drizzled with a small amount of unrefined oil or ghee.
Tip: If you do not have a mortar, you can use a blender. However, do not run the blender continuously; stop and run it only 1-2 times to maintain a coarse consistency and avoid achieving a fine puree.