Mumbai-Masala: Maharashtra Food: Danyachi Aamati (Peanut Curry)

Danyachi aamati (Peanut curry)

Ingredients

1/2 cup roasted, shelled peanuts (or peanut powder),
1 tbsp yogurt,
3-4 nos. green chilies,
coriander leaves/cilantro,
1 tsp cumin seeds,
4 nos cloves,
1 inch cinnamon stick,
salt and sugar/jaggery to taste,
2 teaspoon ghee

Method

1. Grind or finely chop the chilies. Chop coriander leaves. Grind together peanuts, yogurt and 1 cup water. Add chopped chilies, salt, jaggery to this mixture and heat it over medium heat.

2. In another small pan, heat ghee. Add cumin seeds. When they splutter, add cloves and cinnamon. This is the tempering for curry. Pour it over the boiling curry.

3. Garnish the curry with coriander leaves and serve hot with Vari tandool.

Variation: Do not use yogurt. Instead, add one kokam(aamsul) in the curry.

Danyachi aamati (Peanut curry)
Ingredients
1/2 cup roasted, shelled peanuts (or peanut powder), 1 tbsp yogurt, 3-4 nos. green chilies, coriander leaves/cilantro, 1 tsp cumin seeds, 4 nos cloves, 1 inch cinnamon stick, salt and sugar/jaggery to taste, 2 teaspoon ghee
Method 1. Grind or finely chop the chilies. Chop coriander leaves. Grind together peanuts, yogurt and 1 cup water. Add chopped chilies, salt, jaggery to this mixture and heat it over medium heat. 2. In another small pan, heat ghee. Add cumin seeds. When they splutter, add cloves and cinnamon. This is the tempering for curry. Pour it over the boiling curry. 3. Garnish the curry with coriander leaves and serve hot with Vari tandool. Variation: Do not use yogurt. Instead, add one kokam(aamsul) in the curry.