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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.
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.
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.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 244.57 calories per serving with 7.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Substitute ghee with peanut oil or any other neutral vegetable oil to make the dish completely vegan.
For a more complex flavor, add 1 teaspoon of Maharashtrian goda masala along with the red chili powder.
For a non-fasting (upvas) version, you can add 2-3 cloves of minced garlic to the tempering along with the green chilies.
If kokum is unavailable, you can use 1 teaspoon of tamarind paste mixed in 2 tablespoons of warm water for the tangy flavor.
Peanuts are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The monounsaturated and polyunsaturated fats in peanuts help in lowering bad cholesterol levels, supporting cardiovascular health.
Kokum, the souring agent used in this curry, is well-known in Ayurveda for its ability to improve digestion and prevent acidity.
The combination of protein, healthy fats, and complex carbohydrates provides a steady release of energy, making it a fulfilling meal.
Shengdana Amti is a traditional Maharashtrian curry made from a base of roasted peanut powder. It has a unique sweet, spicy, and tangy flavor profile from jaggery, green chilies, and kokum. It is often prepared during religious fasts (upvas).
Yes, it is quite nutritious. Peanuts are a great source of plant-based protein, healthy fats, and fiber. Jaggery is an unrefined sugar with more minerals than white sugar, and kokum is known for its digestive properties. It's a wholesome and satisfying dish.
One serving of Shengdana Amti (approximately 1 cup) contains around 230-250 calories, primarily from the peanuts and ghee. The exact count can vary based on the amount of ghee and jaggery used.
Absolutely. The recipe is easily made vegan by substituting the ghee with an equal amount of peanut oil or any other neutral-flavored vegetable oil.
Lumps form when dry peanut powder is added directly to hot liquid. To fix it, you can try to break them with a whisk. For a smoother result, you can also pass the amti through a sieve or briefly use an immersion blender, then gently reheat it.
Shengdana Amti pairs wonderfully with traditional Maharashtrian breads like Jowar Bhakri or Bajra Bhakri. It also tastes great with steamed rice, varai (samo rice) during fasts, or even simple chapatis.
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