Mahadya

Ingredients

·         2 cups raw peanuts

·         4 tbsps oil

·         1 tsp cumin seeds

·         A sprig of curry leaves

·         A pinch of asafoetida (hing)

·         2 medium onions, chopped

·         Salt to taste

·         1 tsp red chilli powder

·         ½ tsp turmeric powder

·         2 tsps kanda-lasun masala

·         2-3 tbsps chopped fresh coriander leaves

·         Rice bhakri for serving

Method

1.      Heat a non-stick pan, add peanuts and dry roast on medium heat for 6-8 minutes. Transfer into a parat and allow to cool. When cooled peel them, transfer them into a stone grinder and pound them coarsely.

2.      Heat oil in a kadai, add cumin seeds and once they start to change colour, add curry leaves and asafoetida and mix well.

3.      Add onions and salt, mix and saute till onions turn golden brown.

4.      Add red chilli powder, turmeric powder and kanda lasun masala and mix well.

5.      Add ¼ cup water and mix well. Cook for 2 minutes on medium heat.

6.      Add crushed peanuts and mix well. Add coriander leaves and mix well.

7.      Transfer into a serving bowl and serve hot with rice bhakri.