This Monday was one of the Shravani Somvaars: During this month most Hindus usually fast for the entire month or atleast on mondays for religious reasons. However i forgot all about it until my mom reminded me. Since i had not remembered to soak sabudana (sago) the previous day the only option to make something for lunch in a jiffy (believe me- it only takes 15 minutes) was the yummy "Batatyacha Kees" aka Indianised version of hash browns.
I did not peel the red potatoes- even the potato skin is pretty nutritious and at my home, we prefer to make use of everything as much as possible so that we can avoid throwing it out.
2 medium red potatoes- grated
2 green chilies
6-7 curry leaves
2 tbsp roasted peanut powder (coarsely crushed)
1 tsp cumin seeds
1-1/2 tbsp ghee
salt to taste
2 tsp coriander
1. Heat ghee, add in the cumin seeds and when they splutter, add the diced green chilies and curry leaves and saute for a minute.
2. Next add the grated potatoes and cover and cook for 10 minutes, stirring every 2-3 minutes so that it does not stick to the bottom.
3. When the potatoes seem done, add salt and roasted crushed peanuts, mix well (if you feel that it lacks heat, you can add chili powder) and serve garnished with coriander along with some yogurt on the side.