Dry roast peanuts on a hot tawa evenly. Cool and then de-skin peanuts. Grind peeled peanuts into a dry powder.
Chop green chillies finely. Soak kokum in a little warm water. Grate jaggery and coconut separately and leave aside.
Now combine peanut powder, turmeric powder, green chillies, kokum pulp, jaggery, fresh coconut, salt and water. Boil the above mixture for 20-25 minutes, if necessary add water. (It must be of dal consistency) When the mixture is ready, keep it aside.
Heat ghee in a pan, add cumin seeds and cloves, when they crackle add chopped garlic and sauté till light golden brown. Add the temper to the amti (mixture).
Garnish with chopped corianderleaves and scraped fresh coconut. Serve this peanut amti hot with hot rotis (polis).