Peanut Curry or Shengdanachi Amti is a Maharashtrian curry made especially during fasting days. This curry is usually served with varicha bhaat which is made using samo seeds. This varicha bhaat and no onion and no garlic shengdanyachi amti is usually made during the holy month of shravan  or Navratri when most people fast.
2 cups peanuts
4 tablespoon grated coconut
3 green chillies
1 teaspoon red chilli powder
3 tablespoon grated jaggery
2 cloves
4 kokum petals
1 sprig curry leaves
2 tablespoon desi ghee/clarified butter
1 teaspoon cumin seeds
Water as needed
Salt to taste
Procedure:
1) Heat a kadai and dry roast the peanuts till they turn crispy and brownish.
2) After cooling, peel them by rubbing them against each other between palms.
3) Grind the peeled roasted peanuts, grated coconut, cloves and green chillies to a fine paste by adding ½ cup water. Keep it aside.
4) Heat a kadai/wok. Add ghee. After ghee gets heated, add cumin seeds and let them flutter.
5) Add curry leaves and fry for few seconds.
6) Now pour the peanut curry into the kadai and mix well. Add ½ cup water if needed.
7) Let it come to a boil. Then add jaggery and mix well.
8) Simmer for 5 Minutes.
9) Add kokum petals and mix. Again simmer for 5 minutes.
10) Add salt to taste and mix.
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