My mom-in-law had got these "special variety" of sweet potato. These have a bitter taste. In Konkani we know them as "Kaate Kanga". Just to translate " Bitter sweet potato's". I was wondering what to do with these. On the same day I met my friend Arya online. I casually told Arya that I have boiled some sweet potatoes and what to do with these. She suggested to prepare these dumplings. With the normal sweet potato my mom used to prepare Kangachi Nevri and they always turned awesome.
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| Kaate Kanga / Thorny bitter sweet potatoes |
I tried the same recipe but with a different variety of sweet potatoes. It was a really good experiment and it was worth a try. The Nevri's turned awesome and my hubby finished them all as soon as I made them.
The filling which we have used is known as "Choon" or "panchagaad" in Goa. This panchagaad is always prepared as Prasad during some pooja's. This is the first time that I prepared panchagaad too.
Ingredients:
2 tsp Oil/ ghee for frying
For the covering:
3-4 sweet potato
1 tablespoon wheat flour
For the filling:
2 cups grated coconut
1/2 cup grated jaggery
1/2 tsp cardamom powder
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Procedure:
Boil the sweet potatoes by adding a pinch of salt. After cooling, peel and grate them. Add the wheat flour to the grated sweet potatoes and mould it into a ball by applying oil to the hands. Do not add water.
In a kadai, add the grated coconut and jaggery and mix them together over a low flame. Add cardamom powder and mix.Once they get mixed switch off the gas and let them cool.
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| Fry them till they turn golden brown on both sides |
On a tawa, apply little oil/ghee and fry the Nevri/Dumpling till it becomes brownish on both sides.
Serve hot.
