Shengdanyachi Amti (Peanut Stew /Curry) - Maharashtrian Cuisine

Shengdanyachi Amti, is a Maharashtrian word which simply means Peanut Curry, where Shengdana stands for peanuts and Amti stands for a curry. A very suitable dish for fasting days, you can off course try when in need for an alternative to sambars/dals/kadhis as an accompaniment to your meal. It is made especially for fast in Maharashtra. Flavours so simple yet powerful, the traditional recipes in this cuisine are very easy and effortless. This is a healthy and nutritious recipe that can be made even for your everyday meals.

Nutritional Information

Peanuts being rich in monounsaturated fats, are heart healthy. We have known the benefits of anti-oxidants in fruits in various health related benefits. They are rich in vitamin B6 and vitamin E.

Related curry recipe links  

Sweet Corn Soup

Golden Soup

Quick Carrot Soup

Prep  time	Cooking time	Serves
15 mins	10 mins	2 persons

Recipe Course:  Side dish, Soups

Cuisine: Maharashtrian cuisine 

Ingredients Raw peanuts -1 cup Freshly ground coconut – ¾ cup Green chilli -3 nos Ginger – 1” Garlic -6 no’s Tomato – 1 Chopped coriander leaves – ½ cup Salt –to taste  Seasonings Oil – 2 tsp Cumin seeds -1 tsp Curry leaves –few sprigs Cinnamon stick -1”

Method

1. In a pan, first dry roast the peanuts at medium heat. Transfer to a plate to cool.

2. Once cooled, transfer the peanuts to the mixer/grinder jar. Run the mixer/grinder to powder the peanuts. Cut all the other ingredients and keep in ready.

3. Now grind grated fresh coconut, green chilies, garlic, ginger, coriander leaves together to a paste separately.

4. Heat oil with curry leaves and cumin seeds, allow them to sizzle. 

5. Now add the tomatoes and stir it for a minute and add salt.Pour the fresh grated coconut paste and pan it to low flame.Adjust consistency by adding more water if desired.

6.Now add the corsely groung peanut powder at last for the extra flavour.

7. Garnish with some Coriander leaves and serve hot.

Serving suggestions

Brown Rice

Roasted Potato 

Notes

1. By roasting the peanuts nicely and leave some peels while grinding then curry appears reddish in color.

2. Instead remove all the peels; curry looks whitish.