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Kumera Salad

This is an unusual yet delectable “east-meets-west” combination of red-skinned, yellow-fleshed New Zealand sweet potatoes known as kumeras, coupled with South Indian seasonings. It would be equally delicious using red-, orange- or white-fleshed sweet potatoes, or even yams.

PREPARATION AND COOKING TIME: about 25 minutes
YIELD: enough for 6 persons

6 cups kumeras, about 1kg, cut into 1.5cm (1/2-inch) cubes
2 tablespoons olive oil, plus 2 teaspoons
1/2 teaspoon yellow asafetida powder
3/4 teaspoon garam masala
1/2 teaspoon cayenne pepper
1 tablespoon seeded, finely-chopped green chili
2 tablespoons fresh lime or lemon juice
1/2 teaspoon salt
1/4 cup finely-shredded fresh coconut
2 tablespoons roasted peanuts, powdered
1 tablespoon sesame seeds, preferably unhulled, dry-roasted and powdered
2 tablespoons fresh coriander leaves for garnish

Place the kumeras in ample boiling water in a 5-litre/quart saucepan and boil over full heat until the potatoes are tender but not overcooked. Remove and drain the potatoes, covering them to keep them warm.

Pour 2 teaspoons olive oil in a wok or large pan over moderate heat. When hot add the yellow asafetida powder, stir briefly, then remove the pan from the heat. Allow the oil to cool a little, then add the garam masala, cayenne and chili. Mix well, then add the lime juice, salt and the rest of the olive oil. Fold in the kumaras and stir gently to coat them with the spices. Add the coconut, peanut powder and toasted sesame seed powder, and stir gently to combine.

Allow the salad to cool and the flavours to mingle, then serve with a garnish of fresh coriander leaves.

From "Vegetarian World Food"  by Kurma Dasa, Chakra Press