How to make Shengdanyachi Amti

SHENGDANA AMTI / PEANUT AMTI

INGREDIENTS

• Skinless roasted peanut – ½ cup
• Freshly grated coconut –  2 tbsp
• Green chilli –  1 or 2
• Tiny piece of cinnamon
• Clove – 1
• Sugar – ¼ tsp
• Salt or shendha namak as per taste
• Ghee – 1 tbsp
• Jeera – ½ tsp
• Curry leaves – few
• Hing – a pinch
• Coriander leaves for garnish

PREPARATION

1. Dry roast peanuts. Allow it to cool and remove the skin .
2. Grind the coconut + peanut + green chilli + cinnamon + ½ cup water into a very fine paste.

METHOD

Heat ghee in a pan .

Add jeera + clove  and let it crackle .

Add curry leaves + hing .

Add the ground paste and mix well.

Add 2 or 21/2  cup water and mix well.

{ adjust water as per the consistency you want ,it thickens on cooling }

Adjust salt and sugar .

Cook on medium flame .

Once it starts boils .

Lower the flame and simmer for 5 to 7 mins.

Garnish with coriander leaves .

NOTES

1. Some don’t add coconut .
2. Some add potato shredded and allow it cook in it .
3. Some add kokum or tamarind pulp .
4. Some use buttermilk instead of water .
5. While boiling the amti we can add 1 tbsp peanut pwdr .
6. For red colour amti use red dry chilli instead of green chilli.
7. Cinnamon is optional but it gives flavour to the amti .Just use a small piece.
8. If you don’t want to grind the cinnamon then add it while tempering with jeera .

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