Batatyacha kees /Indian Hash Brown Potatoes -A traditional recipe from Maharashtra
Navratri is started from today and Most of the people in North India fast during Navratri and eat only satvik food as grains and pulses are prohibited during fasting. Sabudana(sago),Singhora ka atta(Water chestnut flour),kuttu(buck wheat flour), Sama(Barnyarn millet ),Rajgiri atta,Ramdana are commonly used for making pattices, pooris and pilafs.All fruits can be used but in vegetables only Potato,sweet potato,colocasia/ arbi/kachalu, yellow pumpkin/ kaddu ,yam/suran ,bottle gourd/ lauki ,cucumber/kheera ,raw banana are preferred.
Not all the spices can be used in fasting but only some selected spices can be used i.e sendha namak(rock salt),pepper powder,mango powder,asafoetida and cumin seeds.But it may vary from region to region and family traditions and rituals.
Batatyacha kees is a traditional and very popular breakfast item from Maharashtra which is usually made during fasting.Grated potatoes are tossed in cumin and green chilies and are stir fried to a golden colour with some crushed peanuts .Addition of lemon juice and sugar is optional but I love the tangy taste so I always add both in my batatyacha kees.