Varai Bhat and Shendanyachi Amti

Varai also known as Bhagar to some people. In english, it is known as Samo seeds and easily available in any Indian store. This is another fasting recipe very popular in Maharastra. 

Shengdanyachi Amti is a peanut curry which is served along with Varai Bhat. And yes you guessed it right this is one of my husband's  favorite recipe which I often make it for Saturday's brunch. 
I got this recipe from my mom and love the way she makes this shengdanyachi amti...
There are many traditional recipes out there for shengdanyachi amti ... but try this one out...and I promise you will love it as much as we do!

Varai Bhat and Shengdanyachi Amti

Ingredients: 
Varai Bhat

• 1 cup Varai/Samo seeds
• 1 tbsp Clarified Butter/Ghee
• 1 tsp cumin seeds
• 2-3 green chillies
• 1 tbsp roasted peanut powder
• pinch of Salt
• 2 cups boiling water
• 1/4 cup coriander leaves, chopped

Ingredients: 
Shengdanyachi Amti

•  1/2 cup Yogurt
• 1/2 cup roasted peanuts
• 3-4 green chillies
• 1 tsp cumin seeds
•  pinch of Salt
•  1 tbsp Clarified Butter/Ghee
• Water as required

Method: (Varai Bhat)

• Rinse varai 2-3 times in cold water. Drain it and keep on side.
• Heat butter in a pan. Add cumin seeds and green chillies. Saute it for couple of seconds.
• Now add the varai (samo seeds). Roast it on medium flame for few minutes and avoid burning at the bottom.Then add the hot boiling water to this mixture and salt.
• Cover the pan with lid and let the varai cook at low flame.
• Once 3/4th done add peanut powder and coriander leaves.
• Cook again for few minutes until varai is fully cooked.
• Varai Bhat is ready to serve.
• You can serve this with shengdanyachi amti or yogurt. 

Some people I know cook plain varai bhat only with cumin seeds seasoning and serve it with shengdanyachi amti ...Choice is yours :)

Method: (Shengdanyachi Amti)

• Mix yogurt , peanuts, green chillies and coriander leaves and grind to a smooth paste.
• Heat oil in a pan and add cumin seeds.
• As the seeds pop, add the smooth grinded mixture to it. Mix well.
• Add some water depending on the consistency of amti you like. Do not make it too thin or too thick.   
• Let is cook for 4-5 minutes. 
• Shengdanyachi amti is ready to serve.