Shengdanyachi amti recipe - a simple and easy peanut curry for Navratri fasting from the Maharashtrian cuisine.
Course: side dish
Cuisine: indian, maharashtrian
Servings: 3to 4
Author: Dassana Amit
2 to 3kokums* check notes
½cupwater for grinding
rock salt(sendha namak) as required
few chopped coriander leavesfor 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 removed from all the peanuts.
If you can get peanuts without their skins, then its easy.
Take the peanuts in a grinder and powder them coarsely.
Then add green chilies, cinnamon, cloves and 1/2 cup water in 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 water.
Stir very well.
Then add the kokums, 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.
* if you do not have kokum, then substitute with tamarind or tamarind paste. Just add a small piece of tamarind to the peanuts while grinding. For tamarind paste, you can use about 1/4 tsp of it and add when you add water.