A Maharashtrian Dish specially prepared during fasting days ............
Dry roast 1 cup of peanuts in a pan on a low flame till golden. I always have micro waved peanuts ready, So I used them.
Grind the peanuts along with 8-10 less spicy green chillies (Plus or minus depending upon how spicy you want it to be), 3 inch piece of cinnamon and 2-3 cloves with water to a smooth paste. Add more water if necessary.
Remove the paste in a vessel and add 2-3 cups of water. Mix well. Add 4-5 pieces of Kokum, salt to taste, 1-2 tsp grated jaggery and bring to boil on medium heat. Keep stirring. Add some fried grounds to it and simmer for 5 minutes. The curry keeps getting thickened, so add water if necessary to bring to a dhal consistency.
For Tempering : Heat 1 tblsp ghee in a small pan, when hot add 2 tsp of jeera, fry for a minute and pour over the curry.
Serve the Shengdanyacha Amti / Peanut Curry with varai rice or varai pulav / khichidi.
** For the Recipe of Varai Masoor Dal Khichidi Please follow the link given below …..