Shengdanyachi amti recipe – a simple and easy peanut curry for Navratri fasting from the Maharashtrian cuisine.


  • ▢¾ cup peanuts
  • ▢1 green chilli
  • ▢½ inch cinnamon (dalchini)
  • ▢2 cloves (lavang)
  • ▢1 teaspoon powdered jaggery
  • ▢2 to 3 kokum * check notes
  • ▢1.5 cups water
  • ▢½ cup water for grinding
  • ▢½ teaspoon cumin
  • ▢1 tablespoon ghee
  • ▢rock salt (edible and food grade) (sendha namak) as required
  • ▢few chopped coriander leaves for garnishing


  • Dry roast the peanuts in a pan on a low flame till golden. Don’t burn them.
  • Remove and let the peanuts cool.
  • Then just rub the peanuts between your palms. Their skins will peel off. Do this with all the roasted peanuts. The skins have to be removed from all the peanuts.
  • If you can get peanuts without their skins, then it’s easy.
  • Take the peanuts in a grinder and powder them coarsely.
  • Then add green chillies, cinnamon, cloves and 1/2 cup of water to the same jar.
  • Grind the peanuts along with the rest of the ingredients to a smooth paste.
  • Heat ghee in a pan.
  • Splutter the cumin seeds in the ghee.
  • Add the peanut paste followed by 1.5 cups of water.
  • Stir very well.
  • Then add the kokum, salt and jaggery.
  • On a low flame simmer the peanut curry for 7 to 8 minutes with stirring at intervals.
  • If the curry thickens, then thin it slightly by adding little water.
  • Serve the peanut curry garnished with coriander leaves with vari rice or vari pulao.