In Marathi cuisine, there are a variety of dishes that are prepared during fast, essentially making fasting quite an impossible scenario unless you possess immense self-control. We have no problem in acknowledging that we dont. Varayache bhaat a.k.a Samo rice and Danyachi amti a.k.a Peanut Curry are two among the never ending list of dishes that can tempt you into giving up fasting. These dishes along with the upasachi batatyachi bhaaji (Potato sabzi made during fast) can be drummed up in under 30 minutes and are quite fulfilling and heavy. The only criteria to making it in under 30 min is to have roasted peanut powder on hand. If you are prone to acidity, please avoid making these dishes. For other fast-related dishes, please check out my previous post.


Varayache bhaat (In Marathi, Bhaat means Rice)






Ingredients

Serves 2

1 cup varaya (samo- can be found in Indian grocery stores)
2-3 tsp roasted peanut powder
1/4th tsp chili powder
salt to taste

For tempering

10-12 curry leaves
4 green chilies chopped
1/2 tsp cumin seeds
1-1/2 tbsp ghee

1. Saute the samo rice for 2-3 min in a wok (without any oil/ghee) till it turns lightly brown.
2. Next heat ghee in a vessel, add in the cumin seeds and when they splutter, add the green chilies and curry leaves.
3. Saute for a couple of minutes and add in the samo rice and saute it too.
4. Next add salt, peanut powder (if you dont have any on hand, roast the peanuts till they turn dark brown,let cool, peel of the skin and put them through a mixer to get a fine powder) and chili powder.
5. Add 2-3 cups water and cook till the samo rice is completely soft and well-done. (add more water if needed)



Danyachi Amti (In Marathi, Dane translates into peanuts and Amti into curry)






Ingredients

Serves 2

1 cup roasted peanut powder
salt to taste
jaggery to taste
3 amsul (kokum) (if you dont have kokum on hand use lemon juice)
4-5 curry leaves
2 tsp coriander

For tempering

1 tsp cumin seeds
3 green chilies-chopped
4-5 curry leavea
1-1/2 tbsp ghee


1. Mix the peanut powder with 1-1/2 cup of water to get a nice smooth curry like consistency. If its thicker add more water.
2. Next heat ghee in a cooking pot, add the cumin sseeds and when they splutter add the chilies and curry leaves.
3. Saute for a couple of minutes and add the peanut paste mixture to it.
4. Add salt, kokum, curry leaves and let it boil.
5. Then add in the jaggery as per your taste.
6. Garnish with coriander and serve hot with the samo rice.