Spice-Roasted Kumara Dosa Filling

11:20 am on 13 April 2018

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.

Once you've finished making the filling, head over to Gemma's dosa recipe, and pop the mix above into your pancakes once they're ready to eat.

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