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.
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.