Danyachi Amti | Shengdanyachi Amti: Upvas ka Khana for Ekadashi
Danyachi Amti is a nutty, sweet and mildly sour peanut stew that is served with Samo Rice (Varyache Tandul or Bhagar) on fasting days such as Ashadi Ekadashi. This Upvas Ka Khana combination will keep you full though the day.
Equipment
- Heavy Bottomed Vessel
- Small blender or grinder
- Spatula
Ingredients
- 3/4 Cup Roasted Peanuts (See Notes)
- 1.5 Cups Water
- 4 Kokum
- 1/2 tsp Jaggery
For Tempering
- 2 tsp Ghee
- 1 tsp Cumin Seeds
- 1 tsp Green Chilli
Other Ingredients
- Sendha Namak or Salt to Taste
Instructions
- Grind 3/4 cup roasted and skinned peanuts to a coarse paste with 3/4 cup water.
- In a wok, over medium heat melt 1 tsp ghee.
- Add 1/2 tsp cumin seeds and wait till they start to change colour.
- Next, add 1 tsp finely chopped green chillies and stir-fry for a few seconds.
- Now, add 4 kokum and 3/4 cup of water. Mix well.
- Let the mix simmer for 5 to 7 minutes.
- Now add 1/2 tsp jaggery and mix well till the jaggery has dissolved.
- Lower the flame.
- Add the peanut paste and salt to taste.
- Mix well.
- Bring Danyachi Amti to a gentle simmer and turn off the heat.
- Serve warm with Sabudana Khichadi or Varyache Tandul.
Notes
If you want to roast your own peanuts:
- Heat a wok or kadhai.
- Add the peanuts and dry-roast over low heat till the peanuts start to pop.
- Let the peanuts cool.
- Rub the peanuts between your palms or using a cloth to skin them.
Nutrition
Calories: 250 kcalCarbohydrates: 9 gProtein: 10 gFat: 22 gSaturated Fat: 5 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 9 gCholesterol: 9 mgSodium: 27 mgPotassium: 300 mgFiber: 4 gSugar: 2 gVitamin A: 9 IUVitamin C: 1 mgCalcium: 51 mgIron: 2 mg