• 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.