29 mins
Vegan
Ringana Bateta Nu Shaak (Aloo Baingan)
West IndianGujarati
West IndianOwner Recipe
·Tried, cooked & shared by Su****i ka***i·Real food from a real upliance cookWest Indian • Maharashtrian • Fasting • Sides
Peanut Amti (Curry)
23 mins
4 servings
Cooked 100+ times recently
Veg
★ 4.3
Ingredients
- 10 g Kokum (soaked in hot water)
- 1 tsp Jeera (Cumin Seeds)
- 1 tbsp Ghee
- 250 ml Water
- 8 g Jaggery
- 1.5 tsp Salt
- 50 g Roasted Peanuts
Instructions
Karivepaku Podi (Curry Leaves Powder, Karuveppilai Podi) is a South Indian condiment (dry chutney powder) that brings together the refreshing flavor of curry leaves and spices. Pair with a Rice, Dosa, or Idlis.
Start the tempering
Add ghee and jeera to The Upliance jar. Ensure the kokum has been soaking in hot water for 30 minutes externally.
Sauté the spices
The device will now cook the spices on medium heat for 30 seconds to release their aroma.
Add liquids and simmer
Discard kokum pieces and add the soaked water, plain water, jaggery, salt, and roasted peanuts to the jar. The Upliance will simmer the curry on low heat for 12 minutes with automatic stirring.
Serve the Amti
The dish is ready. Pour the tangy, nutty curry into a bowl and serve hot with steamed rice or idlis.
Nutritional Information
275
Calories
10g
Carbs
9g
Protein
24g
Fat
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