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Shengdanya cha Mhadya
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A picture of Shengdanya cha Mhadya.

Shengdanya cha Mhadya

Maninder Kaur Bawa.
Maninder Kaur Bawa. @waheguru1
Mohali Punjab.

#indiankitchen #post7
Mhadya is a traditional recipe of Satara, Maharashtra .It is a Sabji made of peanut.Shengdana means peanut .If u don't have any other sabji at home , make peanut sabji and have it with Chappatis or bhakri.
Mhadya if dried can be used as Chutney and can be stored in the fridge for some days.

#indiankitchen #post7
Mhadya is a traditional recipe of Satara, Maharashtra .It is a Sabji made of peanut.Shengdana means peanut .If u don't have any other sabji at home , make peanut sabji and have it with Chappatis or bhakri.
Mhadya if dried can be used as Chutney and can be stored in the fridge for some days.

Read more

Shengdanya cha Mhadya

Maninder Kaur Bawa.
Maninder Kaur Bawa. @waheguru1
Mohali Punjab.

#indiankitchen #post7
Mhadya is a traditional recipe of Satara, Maharashtra .It is a Sabji made of peanut.Shengdana means peanut .If u don't have any other sabji at home , make peanut sabji and have it with Chappatis or bhakri.
Mhadya if dried can be used as Chutney and can be stored in the fridge for some days.

#indiankitchen #post7
Mhadya is a traditional recipe of Satara, Maharashtra .It is a Sabji made of peanut.Shengdana means peanut .If u don't have any other sabji at home , make peanut sabji and have it with Chappatis or bhakri.
Mhadya if dried can be used as Chutney and can be stored in the fridge for some days.

Read more
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Ingredients

  1. 1 cupcorasely ground peanut,s
  2. 3/4 cupchopped onions
  3. 6-7 clovesgarlic crushed
  4. 2 tspred chilli powder
  5. 2 tspoil
  6. 1/2 tspmustard seeds
  7. 1/2 tspcumin seeds
  8. to tasteSalt
  9. as neededcurry leaves
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Steps

  1. 1

    Grind peanuts keep aside.Heat oil in a pan add mustard seeds, cumin seeds when it splutters add red chilli powder, onion,fry till translucent,put in crushed garlic and cook till onion is light brown.

    A picture of step 1 of Shengdanya cha Mhadya.
    A picture of step 1 of Shengdanya cha Mhadya.
    A picture of step 1 of Shengdanya cha Mhadya.
  2. 2

    Add 1/2 cup water,curry leaves, ground peanut,s and mix. Cook for 2 min.Add more water if needed.

    A picture of step 2 of Shengdanya cha Mhadya.
  3. 3

    Peanut Sabji consistency should be thick.Now it is ready to serve. If using as Chutney then dry out water completely.Can be stored in fridge. (And avoid adding onions for longer shelf life).

    A picture of step 3 of Shengdanya cha Mhadya.
    A picture of step 3 of Shengdanya cha Mhadya.
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Maninder Kaur Bawa.
Maninder Kaur Bawa. @waheguru1
on May 07, 2019 17:54
Mohali Punjab.
I'm passionate about cooking, mainly Indian cuisine.I was a home chef in Mumbai @flavours home cooked food and desserts. and with Gorb(zee living foodz).
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