Shengdana or sheng is the Indian names for peanut, whereas usal is a Maharashtrian term for spiced dish made of beans and/or sprouts. Unlike in peanut curry(shengdanyachi amti), here the peanuts are used as whole instead of making a paste. This Peanut Sabji is a authentic Maharashtrian Recipe, not known to many outside the Maharashtrian community. This shengdana usal is loaded with protein, dietary fiber and Magnesium it gets from the peanuts in it. Not only is this Peanut Sabji delicious, but also very easy to make. This shengdana usal minimal ingredients but gives a burst of flavors with every bite. The nutty texture of peanut blends with the spices and coconut, to give a magical outburst of flavors. Get ready to experience the essence of Maharashtra with shengdana usal.
1) 1 cup peanuts
2) 1/2 cup beaten curd
3) 2 green chilies
4) 1/2 cup grated fresh coconut
5) 1 tsp cumin seeds
6) 1-2 cloves
7) 2 pinches of black paper powder
8) 1 tbsp. ghee
9) Salt to taste
10) Pinch of sugar
Soak peanuts for 1 hour.
Heat ghee in a pan, add cumin seeds, cloves and sauté it.
Crush green chillies and add to heat.
Add salt, black pepper powder and stir it well.
Now add soaked peanuts and fry well.
Add the water in which the peanuts were soaked.
Cover with lid and let it cook on medium flame.
Once the peanut has cook well, add beaten curd and sugar.
Garnish with chopped coriander and serve hot or warm.