top of page
Search

Shengdanyachi Amti

We in India tend to fast for religious reasons on various auspicious days all round the year !


Today being the first shravan Monday fast I am specially posting this recipe .

many people ideally Hindus fast for a whole month , many have only fruits and Pharali like no grain , certain vegetables ,pulses & no onion garlic in their daily diet , some eat only one meal a day with just ,fruit , juice , milk if desired the whole day at meal times , some turn vegetarian and avoid all kinds

Tamsic food ,

In Maharashtra, popular fasting foods include potatoes, Sabudana (sago ), peanuts,

Singara , nuts & fruits . Some popular meal during fasting combination of Pharal are -

Sabudanyachi Khichadi with peanuts & potatoes.

Shengdana chi is Amti , We often prepare this curry for fasting as we do not eat usual daal/curry on fasting day. This typical Maharashtrian recipe goes well with (potato curry for fasting).

This peanuts based stew is spiced with chilies & cumin , jaggery is sometimes added to it with kokum to add a sweet & sour taste ...

Peanut is a good source of protein as well as mono saturated fats. Thus making this stew healthy and fit for any day a gluten free meal too !

for me a good satisfying meal on my fast day on Shravan Monday is a hot Varai cha bhat was with Shengdanyachi Amti - the peanut-based , gluten free curry & potato sabji made with green chillies & cumin . is a healthy satisfying meal replacing any normal day meal !

Normal salt is replaced with Sendha namak ( Rock salt )


Ingredients

  • 1/4 cup coarse peanut powder

  • 2-3 Green Chilies

  • 1 tsp Jaggery

  • 2 kokum ( optional )

  • 1-2 cup warm Water

  • rock salt ( shenda namak )

preparation :-

  1. In a blender, add roasted peanut , chopped green chilies a bit of water & Blend to a smooth paste

  2. In a saucepan on medium heat , add ghee , when hot, add cumin seeds to crackle

  3. Add ground paste and mix well bring to a boil & simmer till thick enough Adjusting the consistency by adding the warm water as per desired thickness .

  4. Add the rock salt, jaggery, kokum and mix well.

  5. Boil for few minutes and serve hot as is or with sama / bhagar /varai rice


54 views0 comments
bottom of page