Peanut Curry Recipe

Peanut Curry or Shengdanachi Amti is a Maharashtrian curry made especially during fasting days. This curry is usually served with varicha bhaat which is made using samo seeds. This Varicha bhaat and shengdanyachi amti is usually made during the holy month of Shravan when most people fast. Peanuts are high in protein and fibre and helps to improve satiety and aids in weight loss. They are rich in vitamin B6 and vitamin E and lots of minerals like magnesium, zinc, iron, magnesium, etc. Peanuts also help in anti-aging.  Raw Peanuts (Moongphali), Fresh coconut, Green Chillies, Red Chilli powder, Jaggery, Cloves (Laung), Kokum (Malabar Tamarind), Curry leaves, Ghee, Cumin seeds (Jeera), Water, Salt   2 cups Raw Peanuts (Moongphali) 4 tablespoon Fresh coconut , grated 3 Green Chillies 1 teaspoon Red Chilli powder 3 tablespoons Jaggery , grated 2 Cloves (Laung) 4 Kokum (Malabar Tamarind) 1 sprig Curry leaves 2 tablespoon Ghee 1 teaspoon Cumin seeds (Jeera) Water , as needed Salt , to taste     15   20     To begin making the Peanut Curry recipe, heat a wok/kadai and dry roast the peanuts till they turn crispy and brownish.After cooling, peel them by rubbing them against each other between palms.Grind the peeled roasted peanuts, grated coconut, cloves and green chillies to a fine paste by adding 1/2 cup water in a mixer grinder. Keep it aside.Heat a kadai/wok. Add ghee and once it gets heated, add cumin seeds and let them flutter.Add 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.Let it come to a boil. Then add jaggery and mix well. Simmer for 5 minutes.Add kokum petals, mix and again simmer for 5 minutes. Add salt to taste, mix and serve hot.Serve Peanut Curry along with Varicha Bhaat during fasting days or you can even serve it with other fasting items such as Sabudana Khichdi.