Sandgyachi Amti – Marathi Recipe

Instructions

• Heat up oil in a cooker and add sandge in it.
• Fry sandge a little in the oil until these get light golden color.
• Take the sandge out into a bowl.
• Frying or roasting the sandge a little helps to make them light.
• In the same oil add mustard seeds and let it pop up.
• Add cumin seeds and let it splutter.
• Add hing, curry leaves, garlic and fry it a little.
• Add onion and fry until it gets light golden color.
• Add tomato and fry for about 3-4 minutes.
• Add goda masala, red chili powder, roasted peanut powder and mix well.
• You can use kanda lasun masala, kala masala or any other masala that you use regularly in place of goda masala.
• Roasted peanut powder gives nice binding and thickness to the gravy.
• You can use grated and blended dry coconut or besan in place of peanut powder.
• You also can use fresh grated coconut.
• Fry everything well together.
• Add fried sandge and mix well.
• Add hot water, salt and mix well.
• Close the lid and cook on medium heat until 2 whistles.
• Sandgyachi amti is all ready.
• You can have this with hot jawar or bajra bhakari or with rice.