Baked Kand

by Tarla Dalal

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A traditional Gujarati dish cooked differently in a spicy and mouth-watering way.

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Preparation Time: 30 min.
Cooking Time: 40 min.
Serves 6 to 8.
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Ingredients

1 kg (2 1/4 lb.) purple yam (kand)
500 gms (1 1/8 lb.) green peas
2 tbsp chopped corriander (dhania)
1 tsp lemon juice
1/2 tsp sugar (optional)
1 to 2 pinches asafoetida (hing)
3 tsp oil
salt to taste

To be ground into green chutney
3/4 cup chopped coriander (dhania)
4 green chillies
3 tbsp grated fresh coconut
3/4 tsp sugar
1/2 tbsp lemon juice
salt to taste

To be ground into chilli-ginger paste
4 green chillies
12 mm. (1/2") piece ginger (adrak)

For the coconut sauce
1 coconut, grated
1 tsp cumin seeds (jeera)
1 tsp plain flour (maida)
2 tsp Green Chutney
2 pinches sugar
1 tbsp ghee
salt to taste

For the baking
1/3 cup milk

Method

Peel and slice the kand into about 3 mm. (1/8") thick pieces. Sprinkle salt and marinate in the green chutney for 1/2 hour.
Steam the kand until soft.
Boil the peas and mash.
Heat the oil and add the peas, coriander, chilli-ginger paste, lemon juice, sugar and asafoetida.

For the coconut sauce

Mix the coconut and 2 teacups of water and allow to stand for at least 1/2 hour. Blend in a liquidiser and pass through a sieve to get coconut milk.
Heat the ghee and fry the cumin seeds for 1/2 minute. Add the flour and chutney and fry for a further 1/2 minute.
Add the coconut milk, sugar and salt and boil for 2 minutes.

How to proceed

In an aluminium foil, spread half the kand slices, then spread the green peas mixture and finally the balance kand slices. Sprinkle the milk and close the foil.
Bake in a hot oven at 200 degree C (400 degree F) for 10 to 15 minutes.
Serve hot with coconut sauce.