Sandgyanchi Amti

 

My best friend's mom, Kaku has shared her recipe with me for making "KohLyache Sandge" which is Maharashtrian equivalent of "Vadi/Badi" or "Vathal". I do plan to make them sometime in the future, but for now, I used the readymade sanDge from Bedekar Condiment House, Dadar, Mumbai.

 

The curry made from these saanDge is a very common GSB - especially Maharashtrian GSB preparation.

 

 

Kaku's SanDgyanchi Aamti

Ashgourd Fritters Curry

Ingredients
3/4 - 1 cup KohaLyache SaanDge (see below)

salt to taste

2 tsp jaggery or to taste

 

Grind to a coarse paste

1 cup freshly scraped coconut

1 tsp tamarind paste

5-6 byadgi chilies (roast before grinding)

1 tsp coriander seeds (roast before grinding)

water as needed

 

Tempering

2 tsp oil (preferably coconut oil)

1/2 tsp mustard seeds

 

A spoonful of Coconut oil for roasting saanDge

 

Method

1. Roast saaDge in a spoonful of coconut oil. Set aside.

2. Grind coconut mixture to a coarse paste, adding water as needed.

3. Heat oil - preferably coconut oil - in a saucepan. Add mustard seeds. As it splutters, add roasted sandge and give a quick stir.

4. Add ground coconut paste, jaggery and salt to taste. Add 1/2 cup water.

5. Bring to boil. Add more water if needed but do not make it of a thin consistency.

6. Simmer for few minutes.

 

 

Note -

1. Do not add too much water to this curry. This curry is not meant to have a broth like consistency. It's on thicker side.

2. Adjust jaggery and tamarind to your own preference. 

 

 

KohLyache SaanDge - 2 types

 

Back row - meant to be fried and eaten as an accompaniment with the meal

Front tow - meant for making curry

 

I got both of these from :-

 

Bedekar Condiment House

2/3 Ganga Niwas, Ranade Road, Dadar West, MumbaiMumbai