Peanut Curry | Shengdanyachi Amti
Peanut Curry or Shengdanachi Amti is a Maharashtrian curry made especially during fasting days. This curry is usually served with varicha bhaat which is made using samo seeds. This varicha bhaat and no onion and no garlic Maharashtrian peanut curry is usually made during the holy month of Shravan or Navratri when most people observe a fast.
Servings 4 People
Ingredients
- 2 cups peanuts
- 4 tablespoon coconut grated
- 3 green chilies
- 1 teaspoon red chili powder
- 3 tablespoon jaggery grated
- 2 cloves
- 4 kokum petals
- 1 sprig curry leaves
- 2 tablespoon desi ghee/clarified butter
- 1 teaspoon cumin seeds
- water as needed or 1/2 cup
- To taste salt
Instructions
- Heat a kadai or sauce pan and dry roast the peanuts till they turn crispy and brownish.
- After cooling, peel them by rubbing them against each other between palms.
- Grind the peeled roasted peanuts, grated coconut, cloves, and green chilies to a fine paste by adding ½ cup water. Keep it aside.
- Heat a kadai or saucepan. Add ghee. After ghee gets heated, add cumin seeds, and let them flutter.
- Add curry leaves and fry for few seconds.
- Pour the Maharashtrian peanut curry into the kadai or saucepan and mix well. Add ½ cup water if needed.
- Let it come to a boil. Then add jaggery and mix well.
- Simmer for 5 minutes.
- Add kokum petals and mix and simmer for 5 minutes.
- Add salt to taste and mix.