Maharashtra
Shengdana amti
A thin, tangy peanut curry with kokum and jaggery. Upvas comfort, poured over bhagar.
25 minTime
8 gProtein each
mediumSpice
Make it your way
Grandma's wayMade the traditional way, nothing skipped.
The original228kcalsame
8 gproteinsame
3 gfibresame
25minutessame
Shengdana amti, as tradition has it.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Grind roasted peanuts to a fine powder, then to a paste with a little water.
- 2Soak kokum in warm water.
- 3Heat ghee, add cumin and green chilli. Add the peanut paste and water. Bring to a boil.
- 4Add kokum with its water, jaggery and rock salt. Simmer.
- 5Finish with coriander and serve hot with bhagar.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
