Spice-Roasted Kumara Dosa Filling
Kumara is a food staple for most Kiwis and one of Gemma's all-time favourite vegetables. She pairs sweet golden kumara with some heady Indian spices – a little nod to home and her Indian heritage.
4 small (or 3 large) orange kumara
1⁄2 tbsp cinnamon
1⁄2 tbsp smoked paprika
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp fennel seeds
2 tbsp olive oil
2 yellow onions, finely sliced
1 tbsp black mustard seeds
4 cloves of garlic, finely chopped
1 thumb-sized chunk of ginger, peeled and grated
Small handful of curry leaves
Handful of fresh coriander
Preheat your oven to 180°C.
Lightly toast the cumin, coriander and fennel seeds in a dry frying pan until aromatic.
Grind in a spice grinder or with a mortar and pestle.
Peel and chop the kumara into large cubes and place them on a baking tray. Sprinkle with cinnamon, paprika, and the toasted cumin, coriander and fennel seeds. Add salt and pepper. Add a little olive oil and roast in the oven until the kumara is tender (usually 20—35 mins).
While the kumara is cooking, fry the onions with some oil on a low heat. Cook until golden and caramelised. Stir regularly. When the onions are nearly done, add the mustard seeds, garlic, ginger and the curry leaves and cook for a further 5 minutes.
Combine the roasted kumara with the onion mixture.
Taste and season if necessary and fold in the fresh coriander.