Check the bhagar for small stones and impurities. Rinse the bhagar in running water. Drain set aside.
Roast the peanuts if you do not store them roasted. Cool and peel the peanuts. I generally do not peel my peanuts but you can. Grind and set aside.
Slit the green chillies. Chop coriander leaves. Set aside.
Boil water 2 cups for every 1 cup of bhagar.
We are now ready to cook the Bhagar:
In a wok/ kadhai heat some clarified butter. Add the cumin seeds and let them splutter. Add the chillies.
If you plan to use potatoes dice them and add now. Stir-fry till half done.
Lower the flame and add the drained bhagar.
Stir fry till bhagar is dry. You will get a lovely nutty smell and starts sticking to the pan.
Add the peanut powder, salt and boiling water. Mix well and cook covered with a tight-fitting lid. About 5 minutes.
Open the lid and stir and check if it is the consistency you want. If it needs water add some cook more. (this is if you want a soft khichdi-like consistency).
Switch off the flame and garnish with chopped coriander leaves.
For the Danyachi Amti
In the chutney jar of the mixer dry grind the peanuts, and green chillies.
Add water and blend to make it in to smooth paste.
In a wok/ kadhai heat up clarified butter. Splutter the cumin seeds.
Add peanut paste, and mix well. Add kokum agal, jaggery, and salt to taste.