My mother-in-law who is visiting, is very particular about observing a fast on the occasion of Kartiki Ekadashi, which marks the end of the four-month period of Chaturmaas.
While planning the day’s menu, she casually mentioned that she loved Batatyacha Kees and had craved for kees when she had had her three kids.
That suddenly solved a thirty-year-old mystery for me – of why my husband loves this kees so! He can eat a whole large bowlful of this kees…
And is it any surprise that my younger daughter also is mad about kees…
So here’s to the three generations of kees-krazy kin!
Batatyacha Kees (Potato Kees)
5-6 washed white Nadines or Colibans potatoes (I don’t peel these as they have clean skins)
2-3 green chillies, chopped
4 tablespoons roasted crushed peanuts
2 -3 teaspoon/s oil ghee
1 teaspoon cumin seeds
½ teaspoon sugar/sweetener (not required if the potatoes are sweet in taste)
A squirt of lemon juice
Salt to taste
2 tablespoon chopped coriander to garnish (not shown in the photo)
Grate the potatoes using a large-holed grater. I use my food processor. Place the grates in water soon after, to stop discolouration.
Heat oil/ghee in a wide and shallow non-stick pan and add the cumin seeds to splutter. Add the green chillies and then add the grated potato after squeezing out the water.
Mix thoroughly and cook covered on medium heat for a just a few minutes. Then add the crushed peanuts, sugar/sweetener, lemon juice, salt and toss thoroughly using a small fork and with a light touch, so as not to mash the gratings.
Cook for just a few minutes further, stirring minimally to avoid burning from the bottom. The grates get cooked and look translucent very quickly, within minutes.
Remove from heat immediately to arrest further cooking which will make the kees soggy.
Serve garnished with coriander.