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.


  1. Interesting recipe.. looks yum

  2. Wow, I don't think I have ever had a chance to try this dish out. It does look super inviting! :)

  3. Sheganyachi amti looks so tempting. I was not knowing about this recipe and is very new to me. A good and easy recipe to try.

  4. That's a very interesting gravy with so much peanuts in it, feels like a chutney... lovely share...

  5. this amti and hot rice with papad. wow... that's a great combo :)

  6. Voww dats soo delicious n flavour ful.. Very useful n new recipe.. Looks fantastic

  7. This looks totally delicious...curry with just peanuts and coconut is really new to me...will give a try

  8. Can guess how flavourful and delicious this amti will be. Such a nutty and flavourful dish to have with some rice. Droolworthy amti there.

  9. Anti looks delicious.. perfect with plain rice .

  10. I have never made peanut curry! always used them as an additional flavour but your dish truly celebrates peanut as the main ingredient. It is really interesting :-) I would love to try it. Thanks for sharing!

  11. Just love this Amti and it is so different from the usual ones, na?

  12. This Amti is had usually on fasting days especially for Ashadi Ekadashi day with Variche Tandul and I absolutely love this!

  13. I have found memories of my mil making for me when I was expecting n was cravings something I had never tasted. When I described it to her she just smiled and made danaychi anti as she called it.
    Beautifully made will taste great with bhagar. Thanks will do it asap.

  14. Amti sounds simple yet delicious. Awesome share. I would love to have it with steamed rice.

  15. I guess this is going to be one of the easiest curries one can prepare. With no onion and garlic, best suited for fasting days.

  16. Maharashtrian Amti is so delicious .. specially with plain rice. Simply love it.

  17. wow...this theme is bringing out so many new dishes that I never knew. Looks awesome

  18. The peanut curry sounds very delicious. We pair it with bhagar ( barnyard millet upma).

  19. Shengdanyachi amti looks delicious..we pair it with bhagar (barnyard millet upma)

  20. Maharashtrian cuisine is full of dishes that I have not heard of, and each more delicious than the other. So much to learn and to cook! Love this recipe with peanuts and coconut paste forming the amti.

  21. What an exciting recipe,. Quick, easy and flavorful loving it.
    i woul like to try this

  22. Never heard of this..lovely share..very interesting use of peanuts

  23. Awesome share. Here the amti sounds simple yet delicious.