Shengdanachi Amti

Name: Shengdanachi Amti
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 2 cup Peanut (2 cups Raw Peanuts (Moongphali) or roasted peanuts); ½ cup Coconut (1/2 cup Fresh coconut grated); 3 pieces Green Chili (3 Green Chillies); 2 pieces Dried Red Chili (2 Dry Red Chillies); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 3 tbsp Jaggery (3 tablespoons Jaggery grated); 2 pieces Cloves (2 Cloves (Laung)); 4 pieces Malabar Tamarind (4 Kokum (Malabar Tamarind)); 1 sprig Curry leaves (1 sprig Curry leaves); 2 tbsp Clarified Butter (2 tablespoon Ghee); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 0 pieces Water (Water as needed); 0 pieces Table Salt (Salt to taste)

A nutty and spicy peanut curry from Maharashtra, India, made with a ground paste of peanuts and coconut, tempered with spices, and simmered with kokum for a tangy finish.

35 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Heat a wok/kadai and dry roast the peanuts till they turn crispy and brownish.
2After cooling, peel them by rubbing them against each other between palms. You can alternatively use peeled and roasted peanuts available in the market.
3Grind the peeled roasted peanuts, grated coconut, cloves, green chillies, red chillies to a fine paste by adding 1/2 cup water in a mixer grinder. Keep it aside.
4Heat a kadai/wok. Add ghee and once it gets heated, add cumin seeds and mustard seeds and let them splutter.
5Add curry leaves and fry for few seconds. Now pour the peanut curry into the kadai and mix well. Add 1/2 cup water if needed, kokum, turmeric powder, jaggery, salt to taste and mix well.
6Simmer for 10 minutes until the Peanut Curry thickens, gets a tangy taste from the kokum and forms a smooth consistency. Check the salt and adjust to suit your taste.
7Serve the Peanut Curry (Shengdanachi Amti) along with Steamed Rice, Bhakri, Koshimbir, Aloo Palak Sabzi and Pickle.