By Nandini Bhushan*
Much like the Indian culture, the cuisine of India is blessed with an immense range of traditional as well as regional food. Depending upon the availability of local vegetables, fruits, Spices and herbs along with the climatic factor, Indian food varies in choices. Each state is influenced with these choices making them unique and distinctive from one another.
Also try: Indian Food Recipes: Kolhapuri Kombdichi Sukka
Shengdanyachi Amti (Peanut Curry)
Shengdanyachi Amti is a gluten free peanut based curry that is specially made during fasting in Maharashtra. This traditional recipe is specifically prepared during festivals like navratri, ekadashi and mahashivratri and is served with varicha bhat made with samo seed. In the local dialect sengdana means peanut while amti is a curry, a healthy and nutritious recipe with nutty flavour.
Ingredients
Peanut : 1 cup roasted
Jaggery : ½ tsp
Kokum : 4
Cumin seed : 1 tsp
Green chilli : 2
Ghee or oil : 2 tsp
Salt as per taste
Step 1
Dry roast the peanut and once done peel off the skin by rubbing between the palm and coarsely grind it.
Step 2
Heat oil in a wok and add cumin. Cook until it changes its colour.
Step 3
Add the chopped green chilli and let it cook for a couple of seconds.
Step 4
Add the peanut powder along with one and a half cups of water and let it simmer for seven to eight minutes. Now add the salt, kokam and jaggery and mix well.
Step 5
Cook for further five minutes on low heat, stirring occasionally.
Step 6
Once the curry reaches the desired consistency, switch off the heat . Serve it hot along with vari rice.
*Nandini Bhushan is a well-known food blogger
