Kante Kanagi / Kante kanang/ Nana Kizhangu belongs to the yam family. It is also known as lesser yam and is grown in the regions of Kerala, Goa, and in Kokan (Maharashtra).
Kanagi, Kwan, Kanang, Bud/Badi kanang, Cheru Kizhangu.
It is long like a sweet potato. Size varies from 2-6inches. The skin is thick with roots.
Kanagi has a distinct taste of its own. One has to develop a taste for it.
Only a few specific vendors sell it in Mumbai Markets.
Kante Kanagi Usage:
- Wash the Kante Kanang thoroughly.
- Put it into the pressure cooker and cook it or peel it and pressure cook it with salt.
Other Culinary Uses:
- Gravy/ dry vegetable
It is mainly used during fasting instead of or with potatoes.