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
Build a full meal around Shengdana Nu Shaak
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
|
1 cup | Peanut , raw |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
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 | Cilantro , 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.