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Kanda Handvo

This bite-sized savoury snack is a perfect sunday evening treat when kand is in season. It is sure to earn you everybody's praise and love! what else can you expect out of a mildly-spiced mixture of coriander, green peas and coconut, sandwiched between slices of steamed purple yam, and baked to perfection?

Kanda Handvo
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  • Transfer the mashed pink yam into a bigger bowl
  • Add mashed potato
  • Add 2 tbsp of yogurt
  • Add salt as per taste
  • Mix well
  • Add oil into a pan
  • Add 1 tsp of mustard seeds
  • Add 1 tbsp of ginger – chilli paste
  • Stir and cook for a min
  • Add crushed green peas
  • Add salt as per taste
  • Stir and let it cook for a min or two
  • Add 1 tsp of lemon juice
  • Add sugar
  • Turn off the flame and add the coriander
  • Add grated coconut
  • Mix well
  • Leave the mixture to cool
  • Take half of the pink yam mixture
  • Layer the base into a pie dish
  • Flatten the pink yam with your palms
  • Add the filling
  • Press it down with palms
  • Take the other half of the yam mixture with greased palms and flatten it between the palms
  • Make a round shape to go over the set mixture
  • Place the flatten yam on to the set mixture and seal the dish
  • Use little oil to give the finishing

For the tempering:

  • Pour oil
  • Add 1tsp of mustard seeds
  • Add 1 tsp of sesame seeds
  • Add the rounded red chillies
  • Add a few curry leaves
  • Top the yam mixture pie with the tempering
  • Spread it all over the pie
  • Press down the chillies
  • Bake the pink yam pie in the oven for 15-20 mins at 180 degrees

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