Danyachi Aamti.

My granny, Mai, used to fast on many of the sacred days, as well as once a week. My father often joked about it “she makes a feast on fasting days!” There used to be an array of small dishes cooked for herself. Of course, as kids we got a “Prashad” -sort of tablespoon portion of each to taste, along with our normal meal. This amazing peanut curry was my favourite, and yet is. Packed with proteins, it is ideal for vegetarians. Vegans- substitute the ghee with oil. Sweet-sour, lightly spicy laced with refreshing cloves & nutty. It is very easy to cook in a jiffy. Great to eat with Quinoa, rice or millets and creates a nutrient-dense meal. Eat it once, and I bet you will get addicted.

1 cup=225ml/ 1 Tbsp= 15ml / 1 tsp=5 ml

Ingredients

¾ cup roasted peanuts- de-skinned.
1 tbsp freshly grated coconut ( or desiccated coconut soaked in a bit of warm water to re-hydrate)
2 green chilies - chopped (remove seeds & the attached white placenta for less spicy)
2 inch / 4 cm piece of ginger-chopped
6 cloves
2-inch / 4 cm piece cinnamon
¼ tsp cuminseeds
5-6 dried kokum (or 2 tbsp tamarind pulp- less if using concentrate)
2 tbsp sugar or jaggery
Salt to taste
For seasoning:
1 tbsp ghee (vegans can use oil)
½ tsp cumin seeds
2 red chilies broken in pieces
Garnish: chopped coriander leaves
Danyachi Aamti. My granny, Mai, used to fast on many of the sacred days, as well as once a week. My father often joked about it “she makes a feast on fasting days!” There used to be an array of small dishes cooked for herself. Of course, as kids we got a “Prashad” -sort of...

Instructions

1.In a small pan, roast the cloves, cinnamon and cumin till fragrant. Powder in a mortar with the pestle. Alternatively, use the powders of each.
2.In a blender powder the peanuts to as fine as possible. Use short pulses, so that it does not get lumpy.
3.Add the coconut, chopped green chilies, ginger. Grind all using some water to a fine paste. (In winter use some warm water to grind).
4.In a heavy-based saucepan, add the ground paste, kokum,(tamarind if using) sugar/ jaggery and salt.
5.Adjust the water to make a thin sauce-like consistency. (It thickens when you cook it). Add the spice powder. Mix well with a whisk.
6.Over medium heat, cook the curry till it starts to boil. Keep stirring often so that it does not catch at the base of the pan. Also keep a watch, as it rises up like boiling milk.
7.Once it comes to a boil, lower heat and simmer for further 3 minutes, continue to stir off & on.
8.Take off the heat. Add the coriander leaves.
9.In a small sauce-pan, heat the ghee (oil) for seasoning.
10.When the ghee or oil is hot, add the cumin seeds & allow to splutter, then add the chili pieces.
11.Swirl around, and pour over the peanut curry. Cover immediately to trap the fragrance in.
12.Served traditionally with the millet Varai (Barnyard millet/ gierst), you can use Fonio/ quinoa/ rice too.