Karande also known as Air Potatoes, vine yam, or bitter yam are true yams that belong to the yam family. They are unique tubers that grow as bulbils on perennial air potato vines.

Growing up every time we visited my hometown in Kokan my dad would always pick up karande from the market. He would then boil them with a dash of salt, have them as a snack, and especially had them during fasts. I on the other hand couldn’t enjoy their earthy distinct taste and I disliked the occasionally bitter ones that came in the lot. But that’s about me and my memories of Karande.

Now for the technical info-

The Scientific name of Karande

Dioscorea bulbifera (It belongs to the Dioscoreaceae family)

Other Local names

• Karanda/karande/ kadu karanda( Marathi)
• Air/vine potato/yam or bitter yam or aerial yam( English )
• Ban alu / Bon alu (Bengali)

Appearance

Unlike regular potatoes which grow underground, Karanda grows as a bulbil on perennial air potato vines and hence is also known as vine potatoes.

The usual karanda is the size of a medium potato that fits into the palm like a golf ball. It is almost round and has a warty surface.

The peel is slightly tougher, unlike regular potatoes, and the inner flesh is more yellow-brown and grainy.

Taste Profile

Karanda has a distinct, earthy and nutty flavour. It’s mild to bitter in taste and this bitterness reduces on cooking. In simple terms, it is an acquired taste.

Sometimes, some of the bulbils turn out to be very bitter or weird in taste and those are best discarded.

Availability

Karanda or air potatoes are local to India. It is a hyperlocal wild food. They are mainly available in monsoons in the local markets in Kokan and Goa. They are mainly sold by vata aka portions or weight.

Only a few specific vendors at specific places sell it in Mumbai Markets (like Dadar market, Borivali market, etc) and you won’t find them sold online.

There are mainly 2 varieties of these Air potatoes- kali (Dark skinned) and safed (light skinned) Air potatoes.

Nutritional Facts

Karande are rich in nutrients like carbohydrates, protein, fat, crude fibre, and phytochemicals. They are also rich in sodium, saponin, and oxalate but to get the maximum nutritional benefit from Karanda, preparing it properly is the key.

One of the research papers suggests that different methods of fermentation improved the nutrient content of air potatoes. Another study suggests that the protein from these potatoes is suitable for use in making functional foods, such as flours.

These air potatoes also have gastroprotective, antimicrobial and antidiabetic functions. They also show radical scavenging and antioxidant properties

Medicinal Uses

Dioscorea bulbifera bulbils are known for their healing properties.

They are primarily used for gut health to address issues such as haemorrhoids and dysentery. They are also beneficial for conditions such as ulcers, cough, diabetes, asthma, constipation, and cancer. Additionally, they are used to treat tumours, wounds, hernias, hair lice, and skin infections.

According to traditional medicine, it was used to treat goitre, skin infections, pharyngitis, and many other conditions. Dry bulbil powder was used as an alternative contraception method.

Culinary Uses

That is the easiest way to consume them-boiled. Wash the Karanda thoroughly and put it into the pressure cooker and pressure cook it with a pinch of salt. But since air potatoes are a great substitute for potatoes you could try some of these variants too-

• Bhajiya
• Gravy/ dry vegetable
• Pattice/cutlets
• Desserts-kheer
• Fasting foods like boiled karanda, karanda bhaji etc

Toxicity

Some wild varieties can be toxic and can adversely impact health. Research shows these bulbils contain toxic compounds, all of which can cause irritation, respiratory distress and other health complications. Hence, these are best purchased from trusted vendors, cooked well and consumed cautiously.

Summary

While Karande/air potatoes are one of the lesser-known ingredients from Maharashtra there are many more. So make sure to read more about other lesser-known vegetables like Takla, Phodshi, Dragon stalk yam, etc.