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Peanut curry/ Shengdanyachi amti is one of the most favourite dish of my dad. He loves it so much. Whenever we celebrate Mahashivratri this is the fixed menu for our dinner.

1/2 cup peanuts(washed and soaked in water for 3-4 hours)/ Roasted peanut powder
2-3 green chilies (or as per the taste)
1 tsp cumin seeds/jeera
1/4 Tsp turmeric(optional)
2 Tsp oil
2 3/4 cups water(1/4 cup more to make paste)
1-2 kokum
salt for taste
2-3 Tbsp chopped green coriander for garnishing

In a mixer jar take all the ingredients except oil and cumin seeds. Blend it til it becomes coarsely to fine paste(add 1/4 cup water). In a nonstick vessel, heat oil on medium heat. Add cumin seeds, let it splutter. Now add grounded peanut paste saute for 2-3 minutes on low heat, add turmeric, mix well. Turn heat to medium, add water, add salt and let it boil for 2-3 minutes(pay attention, as it can get spilled). Lower the heat to medium low again and let it simmer till oil floats on the surface and curry thicken a bit. Turn off the heat, garnish with chopped coriander and serve with sawa rice/bhagar.

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