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.