I wanted to do 2-3 upvas recipes this Navratri for the blog. But getting Dengue derailed my plan. However now that I am better I decided if not 2-3, I must at least post 1 vrat recipe. I basically love all upvas food. But I decided to go with Ratalyacha Kees as I used to love this kees the way my mom used to make. Basically I love sweet potato and can have it even just boiled with salt and pepper. In this kees recipe, the combination of sweet taste of sweet potato combined with spicy green chilies and red chili powder is amazing.
Sweet potatoes are known as a super food because they are packed with nutrients. They are a rich source of Vitamin A, and a good source of vitamin C, vitamin B6, potassium, and manganese. I used to give Devansh steamed and mashed sweet potatoes as one of the first solid foods. These mashed potatoes were easy to carry too while traveling. Just freeze them and then carry them. By the time you want to feed, they would have thawed and reached room temperature.
Kalpesh, my husband, had not tasted ratalyacha kees before. He liked it but Devansh didn’t like the kees just by itself. So I gave it to him with curd added to it. I hope he cultivates a liking to it because then I can give this kees to him in tiffin. It makes for a nice nutritious one-pot meal. Let me know if you like this Maharashtrian fasting recipe of Ratalyacha Kees.
Maharashtrian upvas / vrat recipe of ratalyacha kees made using the super food, sweet potato, which is high in many nutrients.
- Approx. 3 cups grated sweet potato (3 medium-sized sweet potatoes)
- Half cup roasted and powdered peanuts
- 3 tbsp grated coconut
- 3 tbsp chopped coriander
- 1 chopped green chili
- 1 tsp cumin seeds (jeera)
- Red chili powder
- 1 tsp sugar
- 2-3 tbsp homemade ghee
- Heat a kadai, add ghee, and then add jeera.
- When jeera starts to crackle, add chopped green chili.
- Saute for half a minute and then add grated sweet potato.
- Add salt, mix, and cover and cook for 5-6 minutes on medium-low flame.
- Add red chili powder and peanuts powder, mix well and cover again.
- Cook for 5-6 minutes, add grated coconut, mix and cover and cook for 4-5 minutes more.
- Take off the lid and check if the kees has cooked properly and if it has then add chopped coriander. (If you're using a regular kadai, you may need to add a bit of ghee if grated sweet potato has started sticking to the kadai.)
- Mix well and turn off heat.
- Transfer to a bowl and garnish with grated coconut and chopped coriander.
- Serve hot with curd as an accompaniment.
- Grated sweet potato tends to stick to the kadai while it's cooking. If you want to cut down on the ghee needed in this recipe, use a non-stick pan.