Shakarkand khees/ Ratalyacha kees or grated stir fried sweet potato

‘Shakarkand’ or ‘Ratala’ are the names for ‘Sweet Potato’, which is a starchy root vegetable. This is one of the few vegetables that are allowed to be consumed during fast. It is rich in beta-carotene and is rich in vitamin A. It is loaded with potassium.

So today I am sharing this savory dish; which is nothing but stir fried grated sweet potato.

Step by step sweet potato khees recipe:

1. Wash the sweet potatoes thoroughly. Peel and grate them. If you are not going to cook the grated sweet potatoes immediately, make sure you pour in enough water in it so that it should not darken.
   
2. In a pan/kadhai, heat 1 tbsp. ghee. Add ¼ tsp. cumin seeds/jeera and then chopped green chilies.
   
3. Fry for a minute or so, then add 1 cup of grated sweet potato (make sure to squeeze out the water from the potatoes before adding to the pan).
   
4. Mix well, cover with a lid and cook for about 3-4 minutes. Keep stirring in between. Add salt as required.
   
5. Once cooked, add 2-3 tbsp. crushed peanut powder (make sure that the peanuts are roasted first and then crushed).
   
6. Lastly drizzle in the lemon juice and add chopped cilantro/coriander leaves.
   

          

If you are looking for more fasting recipes then do check, sabudana khichdi, sabudana thalipeeth, rajgira atta paratha and vrat wale aloo.

Sweet potato khees recipe below:

Shakarkand Khees Prep time Cook time Total  min  min  min Sweet potato khees- grated stir fried sweet potato AUTHOR: Monali RECIPE TYPE: Main, fasting CUISINE: Indian, Maharashtrian SERVES: 2 INGREDIENTS (measuring cup used, 1 cup=237 ml) 1 cup grated Sweet potato (Shakarkand/Ratala) 2-3 tbsp. peanut powder 1-2 green chilies, chopped ¼ tsp. cumin seeds (optional) Rock salt (sendha namak) to taste 1 tsp. lemon juice 2 tbsp. chopped coriander/cilantro 1 tbsp. ghee /oil DIRECTION Wash the sweet potatoes thoroughly. Peel and grate them. If you are not going to cook the grated sweet potatoes immediately, make sure you pour in enough water in it so that it should not darken. In a pan/kadhai, heat oil/ghee. Add the jeera and then the green chilies. Fry for a minute or so, then add the grated sweet potato (make sure to squeeze out the water from the potatoes before adding to the pan) Mix well, cover with a lid and cook for about 3-4 minutes. Keep stirring in between. Once cooked, add the crushed peanut powder (make sure that the peanuts are roasted first and then crushed) Add salt to taste. Lastly drizzle in the lemon juice and garnish with cilantro/coriander leaves. SERVING SUGGESTION Serve sweet potato khees hot with plain yogurt and relish it!