

Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
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Aromatic Vangi Bhaat with creamy, tangy Shengdana Amti – homestyle comfort food that's simply delicious!

A classic Maharashtrian one-pot meal where tender brinjals are cooked with fragrant basmati rice and a unique blend of spices called Goda Masala. It's a perfect balance of spicy, tangy, and sweet flavors.
Serving size: 1.5 cups

A classic Maharashtrian curry made from roasted peanuts, tangy kokum, and a hint of jaggery. This nutty and flavorful 'amti' is a comforting dish, perfect with steamed rice or bhakri, and often enjoyed during fasting.
Serving size: 1 cup


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Aromatic Vangi Bhaat with creamy, tangy Shengdana Amti – homestyle comfort food that's simply delicious!
This maharashtrian dish is perfect for dinner. With 771.13 calories and 16.33g of protein per serving, it's a nutritious choice for your meal plan.
Prepare Rice and Brinjals (Prep: 20 mins)
Cook the Rice (Time: 12-15 mins)
Prepare the Vangi Masala (Time: 12-15 mins)
Combine and Serve (Time: 5-7 mins)
Dry roast the raw peanuts in a pan on low-medium heat for 7-8 minutes until aromatic and the skins start to blister. Let them cool completely. Once cooled, grind them into a coarse powder. Avoid over-grinding to prevent it from turning into peanut butter.
In a separate bowl, whisk the coarse peanut powder with 1 cup of water to form a smooth, lump-free paste. Set aside.
Heat ghee in a pot over medium heat. Add the jeera and let them splutter for about 30 seconds. Add the slit green chilies and curry leaves, and sauté for another 30 seconds until fragrant.
Pour the peanut paste into the pot with the tempering. Immediately add the remaining 3 cups of water and mix well to combine everything.
Bring the mixture to a gentle boil. Add the kokum petals, grated jaggery, salt, and red chili powder (if using). Stir well.
Reduce the heat to low and let the amti simmer for 8-10 minutes, stirring occasionally, until it thickens slightly but remains a soupy consistency. Avoid boiling it vigorously.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with bhakri, chapati, or steamed rice.