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
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.
hope u have found yet, and of not it is freshly vaialanle in market of, Dharan gaon, Dist. jalgaon Maharashtra
Hello Aditi,
Myself Sajed Hussain, Student at Institute of Chemical Technology, Mumbai. I need this Kante kanagi for my research work, can you please share any of the vendor contact number. you can contact me on my mail id : sajedansari8888@gmail.com