SHENGDANA AMTI / DANYACHI AMTI

In Maharashtrian houses upwas thali contains items specially made for fasts. Normally upwas thali has varaicha tandul/ bhagar, danyachi amti and sabudana khichadi/ sabudana thalipeeth along with puwas lime pickle for upwas.  It is a very simple and easy Mahrashtrian peanut curry recipe that is made on fasting days like Navratri.  Mahashivratri or Ekadashi. Since we are fasting on all nine days, people used to make this healthy food which is delicious too. It is made with roasted peanuts and very easy and it’s also called as shengdanyachi amti in Marathi where shengdana means peanuts and amti means curry. At my place I love to make this shengdana amti  on non fasting days too. As a child I used to love this amti and now a days my elder daughter love it and demands for it ,but she loves it with dry red chillies instead of green chillies.

INGREDIENTS:

¾ Cup Roasted Peanuts

2-3 Green Chillies

Salt as required

Chopped Coriander

1 tablespoon Clarified  Butter

1 teaspoon Cumin Seeds

Water as required

METHOD:

STEP 1 – Dry roast the peanuts in a pan on low flame till golden. Don’t burn them.

STEP 2 –  Let the peanuts cool. [some people used to remove the skin from the peanuts, but I prefer to keep it as it is]

STEP 3 – Now grind the peanuts with green chillies, salt and ½ cup water till fine paste.

STEP 4 – Heat a pan with clarified butter and let splutter cumin seeds.

STEP 5 – Add the peanut paste to it followed by water.

STEP 6 – Adjust the consistency of the curry and let it simmer for 6-7 minutes on low flame stirring at intervals.

STEP 7 – If the curry thickens, then add more water and make it thin. Add coriander and serve .

Serve hot peanut curry with chapatti, dal-rice in normal days but on fasting days you may serve it with sago khichadi and varicha bhat.