Baked Kand

Baked Kand, a traditional Gujarati dish cooked differently in a spicy and mouth-watering way.

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A seemingly elaborate procedure, which is actually done in minutes! the baked kand is a lip-smacking preparation of yam slices layered with a green peas mixture, topped with coconut sauce, and baked till the texture is perfect and the aroma irresistible. Indeed, your guests will shower you with praise if you serve this at a party.

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Preparation Time: 
Cooking Time: 
Baking Time:  15 minutes
Baking Temperature:  200°C (400°F)
Makes 4 servings
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12 steamed purple yam (kand) slices

For The Green Pea Mixture
1 cup boiled and coarsely crushed green peas
1 tbsp oil
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
1/2 tsp sugar
1 tsp green chilli paste
of asafoetida (hing)
salt to taste

To Be Ground Into A Green Chutney (using A Little Water)
3/4 cup chopped coriander (dhania)
3 green chillies , roughly chopped
3 tbsp grated fresh coconut
3/4 tsp sugar
1/2 tbsp lemon juice
salt to taste

For The Coconut Sauce
3/4 cup coconut milk
1 tsp cumin seeds (jeera)
2 tbsp green chutney
of sugar
1 tsp ghee
salt to taste

For the green pea mixture

  1. Heat the oil in a broad non-stick pan, add the green peas, coriander, green chilli paste, lemon juice, sugar and asafoetida, mix well and cook on a medium flame for 1 minute. Keep aside.

For the coconut sauce

  1. Heat the ghee in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
  2. Add the prepared chutney, mix well and cook on a medium flame for 1 minute.
  3. Add the coconut milk, sugar and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Keep aside.

How to proceed

  1. In an baking dish, spread half the kand slices, then spread the green peas mixture.
  2. Cover with the remaining kand slices and finally pour the coconut sauce over it and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
  3. Serve hot.
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