### TranslatedIngredients: 2 cups Raw Peanuts (Moongphali),4 tablespoon Fresh coconut - grated,3 Green Chillies,1 teaspoon Red Chilli powder,3 tablespoons Jaggery - grated,2 Cloves (Laung),4 Kokum (Malabar Tamarind),1 sprig Curry leaves,2 tablespoon Ghee,1 teaspoon Cumin seeds (Jeera),Water - as needed,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Peanut Curry recipe, heat a wok/kadai and dry roast the peanuts till they turn crispy and brownish.After cooling, peel them by rubbing them against each other between palms.Grind the peeled roasted peanuts, grated coconut, cloves and green chillies to a fine paste by adding 1/2 cup water in a mixer grinder. Keep it aside.Heat a kadai/wok. Add ghee and once it gets heated, add cumin seeds and let them flutter.Add curry leaves and fry for few seconds. Now pour the peanut curry into the kadai and mix well. Add 1/2 cup water if needed.Let it come to a boil. Then add jaggery and mix well. Simmer for 5 minutes.Add kokum petals, mix and again simmer for 5 minutes. Add salt to taste, mix and serve hot.Serve Peanut Curry along with Varicha Bhaat during fasting days or you can even serve it with other fasting items such as Sabudana Khichdi.