There are some must-haves in my kitchen. One of them is frozen hash browns. This is probably one of the upsides of staying in US. Cooking the Marathi style Batatyacha Kees with hash browns is a complete breeze. Traditionally, this delicacy is made for Upavas (Hindu religious fast). You can make it for breakfast or brunch. Its my favorite as an evening snack. This combination of potatoes and peanuts is a sure hit with kids as well.
Grated Potatoes/Hash Browns - 3 cups
Roasted Peanuts - about 1/2 cup
Green Chilies - 2 or 3
Cumin/Jeera Seeds - 1/2 tsp
Coriander/Cilantro Leaves - few sprigs
Curry Leaves/Kadipata - a sprig (optional)
Oil or Ghee/Clarified Butter - 2 tbsp
Sugar - 1/2 tsp (optional)
How to cook Marathi Batatyacha Kees:
- Add the grated potatoes to a big bowl of water to avoid blackening. I saved some time with store bought frozen Hash Browns.
- Grind the roasted peanuts to a coarse powder. Slit the green chilies lengthwise and finely chop cilantro.
- Heat oil in a pan. Add cumin seeds, green chilies and curry leaves. After few seconds, add grated potatoes, roasted peanuts, sugar and salt. Stir and cook it covered at low heat for 3 - 4 minutes. The steam will be enough to cook the potatoes. Do not add water as it will turn soggy. Touch the potatoes with your fingers to check if its cooked.
- Garnish with chopped cilantro and serve with lemon wedges.
- For traditional Upavas, curry leaves and cilantro are not added. Plus, its made in ghee (clarified butter). For fewer calories, I prefer oil. Instead of cumin seeds, you can use asafetida (hing) as well. Another variation is to add fresh shredded coconut as well. I like mine with just peanuts.