I really like Shengdanyacha Mhadya. I am from the Satara region, where this recipe is very popular. Everyone makes it with love. People from the Satara area really like Mhadya. Today, I am going to share this recipe with you. Do try it, you will like it very much.
Ingredients:
- 250-300g of peanuts (Roasted)
- 1 tsp oil
- 1 tsp cumin seeds
- 1,1/2 tbsp Kanda Lasun Masala (Onion Garlic Masala)
- Salt to taste
- 1/2 glass of Warm water
Also Read – Vegetables Kadhi Recipe | Veg Kadhi Recipe
Instructions:
- Roast the peanuts on a low heat until they are well-roasted. You can remove the skins if desired.
- Grind the roasted peanuts in a mixer, leaving some pieces coarse.
- Heat oil in a pan, add cumin seeds. Once the cumin seeds crackle, add the Kanda Lasun Masala and immediately add the ground peanuts. Mix everything well.
- Add salt to taste. Cook for two minutes on medium heat, stirring continuously.
- Add warm water and continue mixing.
- Cook until the mixture thickens and the oil separates. Stir occasionally. (2-3 minutes)
- Continue to fry until the oil separates. (2-3 minutes)
- Enjoy your Delicious Satara Special Shengadana Mhadya.
- Additional Tips:
- You can add a little water after adding the Kanda Lasun Masala to prevent burning.
- For travel, avoid adding onions and stick to a simple cumin seed seasoning.
- Cooking in a cast-iron pan enhances the taste.
- Roasting the peanuts well helps in longer preservation.
- Adding less oil is preferable.
Satara Special Shengadana Mhadya | Satara Special
A quick peanut recipe. Do try it, you will like it very much. Satara Special Shengadana Mhadya.
Ingredients
- 250-300 g of peanuts (Roasted)
- 1 tsp oil
- 1 tsp cumin seeds
- 1,1/2 tbsp Kanda Lasun Masala (Onion Garlic Masala)
- Salt to taste
- 1/2 glass Warm water
Instructions
- Roast the peanuts on a low heat until they are well-roasted. You can remove the skins if desired.
- Grind the roasted peanuts in a mixer, leaving some pieces coarse.
- Heat oil in a pan, add cumin seeds. Once the cumin seeds crackle, add the Kanda Lasun Masala and immediately add the ground peanuts. Mix everything well.
- Add salt to taste. Cook for two minutes on medium heat, stirring continuously.
- Add warm water and continue mixing.
- Cook until the mixture thickens and oil separates. Stir occasionally. (2-3 minutes)
- Continue to fry until the oil separates. (2-3 minutes)
- Enjoy your Delicious Satara Special Shengadanyacha Mhadya.
Additional Tips:
- You can add a little water after adding the Kanda Lasun Masala to prevent burning.
- For travel, avoid adding onions and stick to a simple cumin seed seasoning.
- Cooking in a cast iron pan enhances the taste.
- Roasting the peanuts well helps in longer preservation.
- Adding less oil is preferable.
