To begin making the�Maharashtrian Batatyacha Kees Recipe, �shred the potatoes using the coarse side of the grater with a wide tooth.Heat ghee in a heavy bottomed pan or a wok over medium heat. �Add the cumin seeds and green chilies and allow it to sizzle. �Add the shredded potatoes, sprinkle some salt and stir.Cover the pan and cook the potatoes over medium heat,�stirring occasionally so that the potatoes do not stick at the bottom of the pan. Once the potatoes are cooked through,�add the crushed peanuts and stir well for a few minutes and turn off the heat.�Stir in the lemon juice and chopped coriander leaves or grated coconut and transfer to a serving platter and serve.Serve the�Batatyacha Kees Recipe as a tea time snack or during fasts or even as a side dish for lunch or dinner along with�Gujarati Kadhi,�Phulka�and�Rice.