1/2 kg Ratala (shakerkand, sweet potato) grated
2 Hari mirch (green chilli chopped)
1/2 Cup groundnut powder (groundnuts dry roasted, peeled and coarsely ground)
1 Tea spoon lal mirch
2 Table spoon ghee
1 Tea spoon jeera (cumin seeds)
2 table spoons finely chopped hara dhania (coriander leaves)
1 Tea spoon lemon juice
Salt to taste
To the grated ratala add salt, groundnut powder, hari mirch, lal mirch and salt and keep aside.
Heat ghee in a pan and add jeera.
Add the ratala mixture and mix well.
Cover and allow it to cook till it is soft.
Add lemon juice and hara dhania and serve with nimbu ka achar and danya chi kadhi.