When traditional Maharashtrian flavours meet a global favourite like broccoli, the result is a dish that’s as exciting as it is wholesome. Thecha Broccoli, created by Chef Akhil Multani of Namak and The Ghost Chef, is a bold reinvention of a beloved regional condiment paired with a nutrient-rich vegetable. Known for its fiery punch, thecha is a rustic Maharashtrian relish made with green chillies, garlic, peanuts, and curry leaves. It’s the kind of side that instantly wakes up the palate, adding spice, crunch, and zest to any meal. Here, it steps out of its traditional role as a chutney and takes centre stage in a contemporary, flavour-forward recipe.
The dish begins with blanched broccoli—light, crisp, and naturally packed with fibre and antioxidants—marinated in a robust mix of curd, ginger-garlic paste, cumin, garam masala, and the star of the show, freshly made thecha. The marinade not only coats the florets in layers of spice and tang but also ensures they remain juicy after roasting. Once cooked in an oven or tandoor, the broccoli takes on a smoky edge, complemented beautifully by a final basting of butter that rounds out the heat of the thecha. The result is a dish that’s spicy, tangy, nutty, and utterly moreish, served hot with green chutney for that extra kick.
What makes Thecha Broccoli special is how it bridges the gap between tradition and innovation. On one hand, it honours the bold flavours of Maharashtra’s kitchens; on the other, it presents broccoli—a vegetable often seen as a health food—in an indulgent, festive avatar. Perfect as a starter for dinner parties, a side for family meals, or even a conversation piece on a restaurant menu, this dish proves that healthy and delicious can coexist effortlessly.
If you’re looking to spice up your greens, this is a dish that will surprise you, delight you, and maybe even make broccoli your new favourite indulgence.
