Shengdana Nu Shaak
Veg
Vegan
Raw or roasted peanuts (shengdana/moongphali) cooked into a thick, slightly sweet-sour curry with onion, tomato, green chilli, mustard seeds, and a touch of jaggery — a uniquely Kathiyawadi use of Saurashtra's most abundant crop. The peanuts soften into creamy, nut-flavoured pieces that absorb the spiced gravy; the jaggery provides the subtle sweetness characteristic of Kathiyawadi cooking.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 1 cup | raw peanuts |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 2 tablespoons | coriander powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | sugar |
| 1 | lemon, juiced |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Roast the raw peanuts in a pan on medium heat until they turn golden brown. Remove from heat and let them cool.
- 2 In the same pan, heat oil and add mustard seeds. Allow them to crackle.
- 3 Add cumin seeds and a pinch of asafoetida to the oil.
- 4 Mix in the coriander powder, red chili powder, and turmeric powder. Stir for a few seconds.
- 5 Add the roasted peanuts to the spice mixture and stir well to coat the peanuts with the spices.
- 6 Add sugar, salt to taste, and lemon juice. Mix everything thoroughly.
- 7 Garnish with chopped fresh coriander leaves before serving.
Tips
Adjust the amount of lemon juice and sugar to balance the tangy and sweet flavors to your preference.