Shengdana Amti is a gluten free curry made using peanuts as the base. It is made especially for fast in Maharashtra. Here is how to make it.
Maharashtrian cuisine has my heart!
Flavours so simple yet powerful, the traditional recipes in this cuisine are very easy and effortless and therefore I often make them at home for our everyday meals.
One such recipe is Shengdana Amti, which is made in every Maharashtrian household especially during Navarati, Mahashivratri and Ekadashi.
A lot of people fast during Mahashivratri and Ekadashi and many for the whole 9 days during the festival of Navratri.
During this time, most of us only use ingredients like Potatoes, Colocasia and Sabudana to make our main course, as these ingredients are easily available in the market.
We do use Peanuts in our Kadhi or Sabudana Khichdi, but have you ever thought of making curry using roasted peanuts.
If no, you must give this recipe a definite try!
As this dish is made of peanuts, it is also high in protein. Not only protein, but it is also rich in fibre and aids in weight loss.
They are rich in vitamin B6 and vitamin E and lots of minerals like magnesium, zinc, iron, magnesium, etc.
Made with grinder roasted peanuts, learn how to make Shengadana Amti Recipe which will be your new favourite to make during your fasting days.
This is a healthy and nutritious recipe that can be made even for your everyday meals.
About the recipe
It is a Maharashtrian word which simply means Peanut Curry, where Shengdana stands for peanuts and Amti stands for a curry.
To make this curry, peanuts are roasted and then ground along with coconut and green chillies to form a smooth paste.
This paste is later cooked in ghee with cumin seeds, kokum, water, salt and fresh coriander leaves.
This is a very easy recipe and gets ready in no time. This curry is traditionally served along with Varicha Bhaat which is made with samo seeds.
You can serve this simple yet delicious Peanut Curry along with Samvat Rice, Samvat Pulao or Kuttu Ki Khichdi or you can just have it along with steamed rice, jeera rice or matar pulao on usual days.
So what are you waiting for? Next time you fast, try this Shengdana Amti recipe and let me know how you liked it!
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Step by Step Recipe
Add peanuts in a pan and roast them until they are slightly browned.
Remove the pan from heat and let the peanuts cool down. Add the roasted peanuts, coconut and green chillies in a blender.
Add little water and make a smooth paste.
Heat ghee in a pan.
Once the ghee is hot, add cumin seeds and let them crackle for a few seconds.
Add the peanut paste in the pan.
Add water and kokum and bring the amti to a boil.
Now add salt and cook the amti for 3-4 minutes.
Add fresh coriander and serve hot.
Shengdana Amti Recipe
- 1 cup Peanuts (Skinless)
- ½ cup Fresh Coconut (Grated)
- 2-3 Green Chillies
- 1 tbsp Ghee
- 1 tsp Cumin Seeds
- 2 cups Water
- 2-3 Kokum
- Salt to taste
- 2 tbsp Fresh Coriander (Chopped)
- Add peanuts in a pan and roast them until they are slightly browned.
- Remove the pan from heat and let the peanuts cool down.
- Add the roasted peanuts, coconut and green chillies in a blender. Add little water and make a smooth paste.
- Heat ghee in a pan.
- Once the ghee is hot, add cumin seeds and let them crackle for a few seconds.
- Add the peanut paste in the pan.
- Add water and kokum and bring the amti to a boil.
- Now add salt and cook the amti for 3-4 minutes.
- Add fresh coriander and serve hot.