Shengdanyachi Amti - Peanut Curry

Today was Mahashivratri - a festival celebrated by many Hindus in India honoring Lord Shiva - the God of Destruction. Temples teem with devotees who attend special ceremonies and also fast during this period. I used to love it when my mother fasted - because that meant fast food for all of us. Not the American 'rapidly cooked' fast food yall, I mean the Indian 'specially made on festivals' fast food. The scrumptious sabudana khichdi (tapioca mix) is the ultimate fast food followed by Cumin potatoes, Sweet potato fries, etc. But, Mahashivratri calls for a special menu which consists of Varaicha Bhaat and Shengdanyachi Amti. Varai is known as Samo in English which acts as the rice portion of the menu.  Shengdana means peanuts and this rich thick curry acts as a sauce on the Varai/Samo pilaf. I could not find Samo in the U.S. so instead I used Quinoa and made a cumin based Quinoa to be served with the Peanut curry.  Recipe follows -

1/2 cup raw peanuts
2 green chillies
1 tsp cumin seeds
1 bay leaf
2 cloves
1/4 inch cinnamon stick
1 tbsp jaggery
1 tbsp concentrated tamarind pulp (mixed in water)
Salt

1. Slow roast raw peanuts.  When cool, use your hands to rub the peanuts so the peels off.  Remove the peels.
2. In a blender, grind the chopped chillies and peanuts to a paste with a little water. 
3. Heat ghee. Add the cumin seeds, bay leaf, cloves and cinnamon stick. When the cumin seeds sputter, add the peanut paste and give it a good stir.
4. Add 1/2 cup of water and mix well.  Add the jaggery and tamarind pulp.  Let come to a slight boil.
5. Add another 1/2 cup of water. Season with salt.  Let cook on low heat for about 3 to 5 minutes.  The curry should be a little to the thick side!

Enjoy!

Note: When adding the tamarind and jaggery, do so a little at a time.  I was toying around with the quantities to suit to my taste.