Shengdana Amti (Peanut Amti, Danyachi Amti) is a delicious curry made using peanuts as the base. It is made especially for vrat (Hindi fasting) in Maharashtra. Here is how to make it.
Add peanuts to a pan and roast them on medium heat until they are slightly browned. Stir frequently while roasting.
Note - If your peanuts are with skin, then remove their pink skin. Check notes.
Remove the pan from heat and let the peanuts cool completely.
Add the roasted peanuts, fresh coconut, and green chilies to a blender.
Add 1 cup water to the blender and blend to make a smooth paste.
Heat ghee in a pan over medium-high heat.
Once the ghee is hot, add cumin seeds and let them crackle for 4-5 seconds.
You can add 2-3 cloves along with cumin seeds for added taste if you wish to.
Add the peanut paste, remaining 2 cups of water, and kokum to the pan and bring the amti to a boil.
Add salt and cook the amti for 3-4 minutes on low heat.
Check for salt and add more if needed.
Some people add jaggery to their amti. I am not a fan of sweet amti but if you wish, you can try adding some at this stage.
Garnish with cilantro and serve hot.
Video
Notes
Peanuts have a thin pink skin over them and to make this recipe this skin must be removed. The best way to do this is to roast the peanuts in a pan over medium heat until they start to crackle lightly. Then remove the pan from heat and let the peanuts cool down. Rub the cooled peanuts between your palms and the skin will fall off from them. Blow off the skin and use the skinless peanuts to make the amti. To save time, buy already skinless peanuts which are also available in the market.Add more water if you like your amti thin.