Friday, November 30, 2018

Shengdanyachi Amti- Maharastrian Peanut curry




    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.

Requirements : 
  1 cup Peanut 
 One and half  tbs grated coconut 
 Two Green chilli
 one piece of cinnamom 
 One Clove
 Salt to taste
A pinch of Sugar
 To Temper : 
  Two tbs Ghee
   One Dry chilli
  A pinch of Hing 
  One tsp Cumin seeds
 A sprig of curry leaf

Coriander Leaves For garnish

Method : 

 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.
  
kst to est