Question: Where in Maharashtra is peanut power added to the curries?
About the article "Curry", section "Curries of Maharashtra".

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The curries of Maharashtra vary from mildly spicy to very spicy and include vegetarian, mutton, chicken and fish.
Coastal Maharashtrian – Konkani – curries use coconut extensively along with spices.
In western Maharashtra, curries are very spicy and groundnut (peanut) powder is often added to it.
Vidarbha's cuisine is usually spicier than that of the coastal and southern regions.
The ingredients commonly used are besan, or chickpea flour, and groundnut powder.
As a result of the long Islamic Moghul rule in the region, the cuisine of Aurangabad has been highly influenced by the North Indian method of cooking.
Khandeshi food is very spicy and the most famous dish is Shev bhaji.
Others include brinjal wange, che bharit, Udidachi dal, Bharleli wangi, thecha bhakari, and spicy mutton.
Most of the people are farmers so their traditional food is very simple.
Jolada rotti () is a specialty North Karnataka unleavened Indian bread made out of jowar (Sorghum).
The name literally translates into "sorghum bread".
Jolada rotti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as Jhunka, enne gai or with assorted chutnies.
Jollad Rotti is eaten with the following curries (Pallya):Stuffed bell pepper, stuffed brinjal (yengai), Bijapur style Brinjal (Tumbagayi) and Jawari Pundi Pallya, hesar kaalu, jhunkad vadi and any fresh salads.
Chutneys that go well with jollad rotti include Shenga Hindi (a kind of peanut chutney with garlic), and aradidda khara.
Jollad rotti can also be eaten with hot jhunka or pitla, known as jhunka bhakri or pitla bhakri; this is a famous combination in Belgaum and Maharashtra. 
Culinary uses.
The outer cover of fruit is dried in the sun to get "aamsul" or "kokam".
It is used as a slightly sour spice in recipes from Maharashtra.
Kokum yields a peculiar flavour and blackish red colour.
It is a preferred substitute for tamarind in curries and other dishes from the Konkan region.
It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance, and parts of South India.
Kokum squash or kokum concentrate is used in preparing a drink (sherbet) which is bright red in colour.
Kokum sherbet improves digestion and cools the body during summers.
Further, the extract/ concentrate of this fruit is called "aagal" in Konkani and Marathi.
It is to added during the preparation of "solkadhi", along with coconut milk. 
In Fiji curries are made in most Indian homes and is eaten with rice or roti.
Roti (circle or square) is mainly eaten for breakfast with vegetable curries.
Lunch is often dal and rice with some side dishes.
Most working people take roti and curry for their lunch.
Dinner is usually curry, rice with some chutneys.
Curries are normally cooked in vegetable oil.
Ghee is mainly used to fry dal, to make puris or sweets.
To make a curry, spices like cumin, fenugreek, mustard, and curry leaves are added to the hot oil.
Onion is chopped or slices and garlic crushed and added to the pot.
Once the onion and garlic have turned slightly golden then turmeric and garam masala are added.
For every 1 tsp turmeric normally 2 tsp masala is added.
Salt and chillies are added according to taste.
Curry is cooked on low heat until well cooked.
Water is added so that it can be mixed with rice.
If coriander leaves are available then it is added to add extra flavour.
Sometimes potatoes or vegetables are also added to curries to increase volume and make them more nutritious.
Often coconut cream is added to seafood curries for example prawn, crab or fish curries.
Almost every food can be curried with the exception of dark green leafy vegetables.
Curries are often very healthy if less oil is used in cooking and they can be made even healthier if vegetables are added and fat is removed from meat.
A portion of curry would be about 1 cup cooked curry.
Dal is often cooked with only turmeric and then fried in cumin, onion, and garlic.
Sometimes carrots and leafy vegetables like "chauraiya" or "saijan" are added for extra flavour and nutrients. 
Oriya cuisine includes curries, including seafood and fresh fish.
Mustard seeds and mustard oil are added to many recipes, as are poppy seeds.
The Bengali people have similar eating habits and also prepare these types of curries.