Upwasachi Shengdanyachi Amti | Peanut Amti Recipe | Peanut Curry For Fasting | Upwasache Zhirka

 

Upwasache Shengdana Amti

Peanut Amti or Upwasachi Shengdanyachi Amti Recipe is a popular Maharashtrian recipe prepared during Navratri or on fasting days. It is also called as Shengdanyachi Amti in marathi where Shengdana means peanuts and Amti means curry.

Serve this peanut amti with steamed samo rice or samvat or varai rice (also known as barnyard millet)  or with farali dosa,farali idli, farali dhirde or chilla.We also serve it with steamed sweet potatoes and mind,it really tastes fab.So you can call it as a universal side dish for almost all fasting food recipes.

It has basic ingredients like roasted peanuts or peanut powder and green chillies.One can also add red chilli powder instead of green chillies,but to my experience it tastes best with green chillies.

One can add jeera or cumin seeds also.But I don’t generally add it to fasting dishes.The spicy taste of this curry makes the fasting dish more tasty.

If you are looking for more vrat/fasting recipes then do check:

Upwas Dhirde or Farali Chilla

Farali Idli

Farali Pattice

Farali Jalebi

Upwasache Thalipeeth

Farali Dhokla

Rajgeera Sheera

Rajgeera Ladu



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Peanut Amti Recipe | Peanut Curry For Fasting, Shengdanyachi Amti Recipe | Farali Peanut Curry | Upwasache Zhirka


Peanut Amti Recipe | Peanut Curry For Fasting, Shengdanyachi Amti Recipe | Farali Peanut Curry | Upwasache Zhirka

Suchita Pradeep Satpute
Upwasachi Shengdanyachi Amti is popular Maharashtrian recipe prepared during navratri or any fasting days.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian, Maharashtrian
Servings 4

Ingredients
  

  • ½ cup roasted peanut powder or whole peanuts (शेंगदाण्याचा कूट)
  • 6-7 green chillies (हिरव्या मिरच्या )
  • ¼ tsp jeera or cumin seeds optional
  • 1 medium sized boiled potato (उकडलेले बटाटे ) optional
  • Salt as per taste
  • Oil for cooking

Instructions
 

  • Dry roast the peanuts in a pan on a low flame till it turns slight golden.Don't burn them.
  • Remove them into the plate and let the peanuts get cool.
  • Then rub the peanuts between your palms.Their skins will peel off.The skins have to be removed from all the peanuts.
  • Take the peanuts in a mixer grinder and powder them coarsely.
  • Your peanut powder is ready.
  • Now in a mixer add the peanut powder and green chillies.
  • Add required amount of water to it.
  • Grind to a fine and smooth paste.
  • Heat the oil in a pan.
  • Add the peanut paste.
  • Stir it nicely till the paste releases oil.
  • Add boiled potatoes..it is totally optional.
  • Add water to the paste.Stir very well.
  • On a low flame simmer the curry for 7 to 8 minutes.
  • Keep the curry stirring in intervals so that it doesn’t sticks to the bottom of the pan.
  • If you feel that the consistency of curry is thick,then make it thinner by adding little water.
  • Let it simmer again for next 5-6 minutes.
  • Your Shengdanyachi Amti is ready.Serve it hot with steamed samo rice or steamed sweet potatoes…

Video

Keyword amti, curry, farali food, upwas recipe


Step by step method of preparing Upwasachi Shengdanyachi Amti |Peanut Amti Recipe | Peanut Curry For Fasting | Upwasache Zhirka



  • Dry roast the peanuts in a pan on a low flame till it turns slight golden.Don’t burn them.
  • Remove them into the plate and let the peanuts get cool.
  • Then rub the peanuts between your palms.Their skins will peel off.The skins have to be removed from all the peanuts.
  • Take the peanuts in a mixer grinder and powder them coarsely.
  • Your peanut powder is ready.
  • Now in a mixer add the peanut powder and green chillies.
  • Add required amount of water to it.
  • Grind to a fine and smooth paste.
  • Heat the oil in a pan.
  • Add the peanut paste.
  • Stir it nicely till the paste releases oil.
  • Add boiled potatoes..it is totally optional.
  • Add water to the paste.
  • Stir very well.
  • On a low flame simmer the curry for 7 to 8 minutes.
  • Keep the curry stirring in intervals so that it doesn’t sticks to the bottom of the pan.
  • If you feel that the consistency of curry is thick,then make it thinner by adding little water.
  • Let it simmer again for next 5-6 minutes.
  • Your Upwasachi Shengdanyachi Amti is ready.
  • Serve it hot with steamed samo rice or upwasache dhirde or steamed sweet potatoes…


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If you made this recipe, please be sure to rate it in the recipe card below. Sign up for my email newsletter or you can follow me on InstagramFacebookYoutubePinterest or Twitter for more vegetarian inspirations.

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