Bhagar and Shengdana chi Amti


Take 1/2 cup bhagar and wash it and strain it. Keep aside.

Take a kadai and add 2 tspns of coconut oil, 1 slit green chillies,mustard and 2 chopped dry red chillies. When it splatters add in the washed bhagar and salt to taste. Roast on low flame for about 3 mins and add in a small piece of chopped kokum peel and 1.5 cups of warm water. Cook on closed lid on low flame until the grains are well cooked. Garnish with roasted and crushed peanuts.

For the Amti.

Soak 2 to 3 chopped peels of kokam in warm water and keep aside.

Grind 2 green chillies, 2 table spoons of grated coconut, 1/2 handful of skinned roasted peanuts and a small piece of jaggery along with the kokum peel and soaked water to a smooth paste. Add a cup of water and salt to taste and cook till the amti thickens.

Temper it with chopped dry chillies, mustard and hing.

Amti is ready to be served.

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