On wire rack at medium flame put both the tomatoes. Roast it. Take it out in a plate. Let it cool, peel the burnt skin. Chopped the tomatoes.
Soak the toothpicks in water. Insert toothpick in chillies and garlic pod. Put wire rack on flame. Put all chillies and garlic on it. Roast it from both the sides.
Take it out on a plate. Let it cool.
Take a grinder add cumin seeds, take out from the toothpick add garlin, chillies.
Add coriander and Churn corsely. Keep a side.
Take a pan on low -medium flame add oil, asafoetida and corsely grind garlic-chillies. Saute it for 5 min.
Add chopped tomatoes. Mix it well. Smash it with spatula till it get cooked and mixed it with. Oil will released.
Add salt and turmeric. Saute it for 2 more min. Thecha is done.
Can be served with any Parathas, rice, pulav, bread etc. Store it in airtight container in fridge for a week.
