Ratalyacha Kees | Spicy, Nutty Grated Sweet Potato Stir-Fry

Ratalyacha Kees is a Spicy Grated Sweet Potato Stir-Fry from Maharashtra. It is primarily a Farali dish, that means it is Upvas ka Khana or Vrat ka Khana eaten on days when people fast for religious reasons. I love this nutty, spicy, filling and utterly delicious dish as a snack as well.

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In Maharashtra, people say “Ekadashi Dupat Khashi”. It means that on Ekadashi (a day of fasting) you will end up eating double the usual amount. 😀 😀 Who can blame one when you have delicious dishes like this Ratalyacha Kees waiting for you? It makes great use of the vastly underrated sweet potato to keep hunger pangs at bay. Spicy and nutty, this grated sweet potato stir-fry is something you must try at least once. Believe you me it makes for a great snack as well.

A well-made Ratalyacha Kees is simply soft and melt in your mouth, with just the right amount of spiciness from the green chillies. The nuttiness and the crunch of the peanuts adds a depth of flavour and a nice textural element to this dish.

Tips to Make the Perfect Ratalyacha Kees

Super-easy to make, it does not take much to make a perfect version of this recipe. Here are just a few points that I would like to emphasise:

• Sweet potato is a highly starchy vegetable and oxidises very quickly. You will find that it starts to turn brown within a few seconds of being peeled. So you need to work fast when peeling and grating this vegetable.
  • Keep a large bowl filled with water next to you. You need enough water to ensure that the grated sweet potato is completely submerged in water to prevent oxidation.
  • Peel and immediately start grating the sweet potato. If you can grate it directly into the water, nothing like it. If not keep transferring the grated portions into the water immediately.
• Use a large grater, else the Ratalyacha Kees will have a mashed potato consistency.
• Do use ghee and not oil as it lends this dish a unique flavour. When making this dish as Vrat ka Khana or Upva ka Khana, only ghee is used as oil is not permitted.
• Be generous with ghee as it keeps this dish moist and also helps it cook fast.
• Ratalyacha Kees is best enjoyed hot and immediately after making it. If serving later, reheat.

Other Recipes for Vrat ka Khana

• Rajgira Puri | Vrat ki Poori | Rajgira Aloo Puri
• Bhandare Wale Aloo ki Sabzi | Vrat Wale Alu ki Sabzi
• Upvas ka Dhokla | Farali Dhokla | Vrat ka Dhokla
• Farali Misal (Without Sabudana)

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How to Make Ratalyacha Kees

1. Prepping the Sweet Potato
   1. Fill a large bowl (1 lire capacity) with water till it is 3/4 full.
   2. Wash 250 gms of sweet potato and peel it quickly.
   3. Immediately grate the sweet potato, a little at a time, and transfer grated portions to the water immediately.  If you wait to grate the whole sweet potato, the portions grated earliest will turn dark. 
   4. Ensure that the grate sweet potato is submerged in water and set aside.
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2. Making the Danycha Kut or Roasted Peanut Powder
   1. Over medium heat, in a wok or pan, dry roast 1/4 cup of peanuts till they start to pop.
   2. Transfer to a plate to cool.
   3. Rub the roasted peanuts between your palms and gently blow to get rid of the skin.
   4. In a small grinder, pulse the peanuts to a coarse powder. You can also crush them with a mortar and pestle.
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3. Other Prep
   1. Chop 2 spicy green chillies to small pieces.
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4. Making the Ratalyacha Kees
   1. In a heavy-bottomed vessel, heat 2 tsp of ghee.
   2. Add 1/2 tsp of cumin seeds and 1 tsp chopped green chillies.
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   3. Stir-fry for a few seconds.
   4. Take handfuls of the grated sweet potato out of water, squeeze to remove excess water, and transfer to the vessel. Repeat till you add all the grated sweet potato.
   5. Add some Saindha Namak or regular salt, a pinch of sugar, and mix well.
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   6. Cook covered for 5 to 7 minutes till the sweet potato is soft and translucent.
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   7. Take off the heat.
   8. Add the roasted peanut powder, and mix well.
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   9. Serve Ratalyacha Kees immediately with some cold dahi/yogurt on the side.

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Recipe for Farali Ratalyacha Kees | Spicy and Nutty, Grated Sweet Potato Stir-fry from Maharashtra

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Ratalyacha Kees | Spicy, Nutty Grated Sweet Potato Stir-Fry

Aruna

Ratalyacha Kees is a quintessentially Maharashtrian dish. Super simple to make, this is a Farali dish, that is a dish that can be eaten on fasting days like Ekadashi or Navratri. Spicy and nutty this grated sweet potato-fry is filling and nutritious, and that akes it a great anytime snack also.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Dinner, Lunch, Snack

Cuisine Gluten Free, Indian, Maharashtrian, Vegetarian

Servings 2 People

Calories 265 kcal

Equipment

• 1 Heavy-Bottomed Vessel or Wok with lid
• 1 Bowl (1 litre capacity)
• 1 Ladle
• Mortar and Pestle, or Small Grinder
• Grater
• Knife
• Peeler

Ingredients

  

1x2x3x

• 250 gms Sweet Potato (1 Large)
• 1/4 Cup Peanuts (35 gms)
• Saindha Namak or Regular Salt

For Tempering

• 2 tsp Ghee
• 1/2 tsp Cumin Seeds
• 2 Spicy Green Chillies (Chopped)

Other Ingredients

• Water

Instructions

 

Prepping the Sweet Potato

• Fill a large bowl (1 lire capacity) with water till it is 3/4 full.
• Wash 250 gms of sweet potato and peel it quickly.
• Immediately grate the sweet potato, a little at a time, and transfer grated portions to the water immediately.  If you wait to grate the whole sweet potato, the portions grated earliest will turn dark.
• Ensure that the grate sweet potato is submerged in water and set aside.

Making the Danycha Kut or Roasted Peanut Powder

• Over medium heat, in a wok or pan, dry roast 1/4 cup of peanuts till they start to pop.
• Transfer to a plate to cool.
• Rub the roasted peanuts between your palms and gently blow to get rid of the skin.
• In a small grinder, pulse the peanuts to a coarse powder. You can also crush them with a mortar and pestle.

Making the Ratalyacha Kees

• In a heavy-bottomed vessel, heat 2 tsp of ghee.
• Add 1/2 tsp of cumin seeds and 1 tsp chopped green chillies.
• Stir-fry for a few seconds.
• Take handfuls of the grated sweet potato out of water, squeeze to remove excess water, and transfer to the vessel. Repeat till you add all the grated sweet potato.
• Add some Saindha Namak or regular salt, a pinch of sugar, and mix well.
• Cook covered for 5 to 7 minutes till the sweet potato is soft and translucent.
• Take off the heat.
• Add the roasted peanut powder, and mix well.

Serving Suggestions

• Serve Ratalyacha Kees immediately with some cold dahi/yogurt on the side.

Nutrition

Calories: 265 kcalCarbohydrates: 31 gProtein: 7 gFat: 14 gSaturated Fat: 4 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 5 gCholesterol: 13 mgSodium: 223 mgPotassium: 560 mgFiber: 7 gSugar: 7 gVitamin A: 17740 IUVitamin C: 8 mgCalcium: 61 mgIron: 2 mg

Keyword Grated Sweet Potato Stir-Fry, Ratalyache Kees

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!