Ok I know it's a big call but seriously they are!!
And what's even better is they are sooo easy. I took my inspiration from my new indian spice container and new found love of delicious, delicious ghee. I think after the initial tasting me and my boyfriend fell so madly in love with this dish that I made them again the next night and regularly throughout the rest of the winter.
So here's what you need:-
- ghee (clarified butter) If you don't have it use extra virgin olive oil or whatever oil you like.
- corriander seeds
- cummin seeds
- fennel seeds
- mustard seeds
- sweet potatoes
Of course you can use any spices and vegetables you like. It's always best to use what's in season and these are common winter varieties. Ayurveda has taught me to use whole spices as they retain their flavour better but if you have ground spices that's fine. I'm not one for measuring but a pinch or 1/4 - 1/2 teaspoon of each spice would do the trick. Also, the smaller you cut the veggies that faster they will cook.
And here's what you do:-
Heat you oven to about 180 and cut up your veggies. Put an empty baking tray in the oven for about 5 minutes to get it hot. Take it out and add the spices. Heat for about 3-5 minutes. Take them out and grind them up with a mortar and pestle. If you don't have one a jar in a bowl will work. Add ghee to the tray and heat until melted then add the spices and mix well. If you are using ground spices then just heat ghee and then add the spices. Pop the try back in the oven for a few minutes to heat up the spices. Take out stir well then add the veggies and mix them so they are well coated with ghee and spices then put them in the oven. Check on them while they are cooking and mix them occasionally. When they are tender they are cooked.
* Ghee is a great vehicle for getting the medicinal properties form herbs into your system. it is also great for stimulating your digestion.
However, it is not good if you have high cholesterol so use an alternative.