This Shengdanyachi Amti is a Maharastrian Peanut curry. This is a fasting curry as there was no onion or garlic. I followed Tarla Dalal's recipe to make this curry. Another version of this curry uses kokum which gives a light brown colour and tanginess to curry.
This authentic Maharastrian amti was delicious and goes well with plain rice. It was a easy and quick recipe to make if you had the ingredients required.
For this month's Ssshhh secretly cooking , we are making dish from Maharastra . My partner Priya Suresh of Priya's Versatile Recipes gave me Peanuts and coconut as my secret ingredients.
One and half tbs grated coconut
Coriander Leaves For garnish
Dry Roast the peanut and let it cool.
Grind the Peanut , green chilli , clove and cinnamon along with half cup of water to a fine paste.
Heat Ghee in a pan , add cumin seeds , hing , dry chilli broken and let them fry.
Add in the curry leaf and ground paste and cook for few minutes. The Paste will turn colour and thicken slightly .
Add one and half cup of water , salt and sugar . Let it boil for ten minutes.
Take off flame and sprinkle chopped coriander leaves.
Shengdanyachi Amti is ready to serve.
