Shengdana Nu Shaak

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.