Friday, January 30, 2009

Shengdanyachi Amti - Peanut Stew

The word peanut stew sounds very dramatic to me. "Danyachi Amti" as it is called in Marathi - is typically served with Varicha bhat. This combo is one of the most popular Maharashtrian home-food for fasting. When I saw "Vari' or "Bhagar" - which also goes by the name "Samo/Morayo" - at our local Indian stores, I felt so nostalgic of my mom's kitchen, that I decided to cook it immediately.

Shengdanyachi Amti (Serves 4)
Peanut Stew
1 cup crushed, roasted,unsalted, peeled peanuts
1 1/2 cup water
1 green chili, slit (Optional)
1/2" cinnamon
3 cloves
1/2 tsp cumin seeds
salt to taste
1 tbsp sugar or jaggery
3 -4 kokums or 1/2 tsp tamarind pulp
1 tbsp chopped cilantro/coriander leaves

1. Add water to the crushed, roasted peanuts and whisk.
2. Add the rest of the ingredients.
3. Bring to boil.
4. Simmer for 11 minutes when not too thick not too think gravy is formed.
5. Serve with Varicha Bhat.

Note -

1. You can make a tempering of ghee with whole spices like cloves, cinnamon & cumin seeds instead of adding it directly to the stew.

2. I grind peanuts using spice grinder. Make sure it does not become too fine or peanut butter type mush. The peanut powder should be coarse.

This post is my entry to Let's Go Nuts:Peanuts event at Served with Love.


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