For the filling, heat the oil in a frying
pan. Add the cumin seeds and let them
sizzle for a few secs. Tip in the sweet
potato, peas, chilli (leave the seeds in if
you like it hot), sugar, garam masala,
turmeric and 1 tsp salt. Add 85ml water,
lower the heat, cover and cook for
8-10 mins or until the vegetables are
tender. (It shouldn’t be too wet, so
uncover and cook for longer if needed.)
Remove from heat and stir through the
onion, coriander, mint and lemon juice.
Leave to cool completely.