Shengdana is Peanut and Amti is stew/soup/curry. We often prepare this curry for fasting as we do not eat usual daal/curry on fasting day. This typical Maharashtrian recipe goes well with Vari/Bhagar and Upvasachi batata bhaaji (potato curry for fasting).
Peanut soup or stew has a base of peanuts. To reduce the heat, we add jaggery to it. Peanut is a good source of protein as well as mono saturated fats. Thus making this stew healthy and fit for any day.
This recipe is flavorful and easy to make.
Shengdanyachi Amti is nothing but a peanut based curry made generally for fasting.
- 2-3 tsp Peanut Powder
- 2-3 Green Chilies
- 1-2 tsp Jaggery
- 2 Tamarind/Amsul
- 1 cup Water
- Salt to taste
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In a blender, add peanut powder, chopped green chilies and water. Blend to a smooth paste.
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Heat pan and add ghee. Once hot, add cumin seeds.
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Add ground paste and mix well. Adjust consistency by adding more water if desired.
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Add salt, jaggery, tamarind pulp and mix well.
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Boil for few minutes and serve hot as is or with rice.
Step by Step Recipe of Peanut Curry (Shengdanyachi Amti):
- We need below ingredients to make peanut amti.
- In a blender, take peanut powder and green chilies.
- Add water and grind into a smooth paste.
- Heat ghee in a pan and add cumin seeds and chopped green chilies (optional)
- Add the ground paste, salt, jaggery and tamarind pulp. Mix well. Add some more water and bring it to boil.
- Garnish with coriander leaves and serve hot.
Note:
The peanuts are roasted and ground to make a peanut powder. If you roast peanuts nicely and leave some peels while grinding then curry appears reddish in color. If you roast peanuts lightly and completely remove all the peels;curry looks whitish.
