Ingredients, Vegetables

Kante Kanagi-All about the delicious tuber

Kante Kanagi

Kante Kanagi belongs to the yam family. It is also known as lesser yam and is grown in the regions of Kerala, Goa, and Kokan (Maharashtra).

Scientific name:

Dioscorea esculenta

Kante Kanagi/ Kante kanang/ Nana Kizhangu
Kante Kanagi/ Kante kanang/ Nana Kizhangu

Other names:

Kanagi, Kwan, Kanang, Bud/Badi kanang, Cheru Kizhangu.

Appearance:

It is long like a sweet potato. Size varies from 2-6inches.

The skin is thick, shrivelled, and has roots.

Taste:

Kanagi has a distinct taste of its own. One has to develop a taste for it.

Availability:

 Easily available in the local markets in Goa and some parts of Kokan but 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:

  • Bhajiya
  • Gravy/ dry vegetable
  • Pattice/cutlets
  • Desserts-kheer

It is mainly used during fasting instead of potatoes.

Also, read more about other lesser-known vegetables like Takla, Phodshi, Takla, etc.

 

Author: Aditi Prabhu

Nutritionist

3 Comments

  1. hope u have found yet, and of not it is freshly vaialanle in market of, Dharan gaon, Dist. jalgaon Maharashtra

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