1

To begin making the Maharashtrian Batatyacha Kees Recipe,  shred the potatoes using the coarse side of the grater with a wide tooth.

2

Heat ghee in a heavy bottomed pan or a wok over medium heat.  Add the cumin seeds and green chilies and allow it to sizzle.  Add the shredded potatoes, sprinkle some salt and stir.

3

Cover the pan and cook the potatoes over medium heat, stirring occasionally so that the potatoes do not stick at the bottom of the pan. Once the potatoes are cooked through, add the crushed peanuts and stir well for a few minutes and turn off the heat. 

4

Stir in the lemon juice and chopped coriander leaves or grated coconut and transfer to a serving platter and serve.

5

Serve the Batatyacha Kees Recipe as a tea time snack or during fasts or even as a side dish for lunch or dinner along with Gujarati Kadhi, Phulka and Rice.

Note: Potatoes oxidise and turn reddish brown immediately after peeling/shredding. To avoid this, peel and shred them when you are just about to cook. For a large batch, shred and keep them in salted water till ready to cook. Drain off all the water to avoid them from getting mushy when cooked. You can also use Sweet Potatoes instead of Potatoes to make this vegetable