Sunday, November 13, 2011

Shengdanyachi Amti

  • 2 cups roasted and peeled peanuts 
  • 3 green chillies
  • 1 tsp coriander (dhania) powder
  • 1 tsp cumin (jeera) powder
  • 2 tsp jaggery (gudh)
  • salt to taste
  • 3 kokums
  • 3 tsp ghee
  • 1 tsp cumin seeds
  • chopped coriander to garnish
Grind together the peanuts, chillies, coriander and cumin powder, jaggery, and salt to a coarse powder.

Heat the ghee in a pan. Add the cumin seeds and the coarse peanut mixture. Add 2 cups of water, and kokum. Boil for 2 minutes and simmer for 2 more minutes.

Serve hot with samo rice.

Happy Cooking!

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