Shengdanyachi Amti

Ingredients

• 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!