Ingredients

• 1 cup - peanuts, lightly roasted on a skillet (you can use peeled or unpeeled)
• 2 - dry red chillies
• 1-inch ball - tamarind
• 4 - cloves
• 1-inch stick - cinnamon
• 1 tsp - cumin seeds
• 10 - curry leaves (optional)
• 1 tbsp - jaggery, grated or finely chopped
• 1 tsp - oil
• Salt to taste

How to Make Peanut Curry(Shengdanyachi Amti)

• Place the peanuts, red chillies and tamarind in a blender. Add about a cup of water and blend into a smooth paste. Add more water if the mixture is too thick.
• Heat oil in a saucepan. Add the cumin seeds and when they sputter, add the cloves and cinnamon.
• Pour in the peanut paste and add some water if it is too thick. Stir well together and bring to a boil over medium heat. Reduce the heat and let it cook for another five minutes.
• Add the jaggery, stir it in, and then season with salt.