-
1
In a glass bowl, whisk the buttermilk or curds with the salt, red chilli powder and pepper.
-
2
Taste, and add more of the seasonings if required.
-
3
Add all the veggies, except corriander, to the bowl, and make sure that they are covered by the marinade; move them around if necessary.
-
4
Cover and refrigerate for at least 15-30 minutes (the longer you let them marinate, the more flavoured the veggies will be).
-
5
After 30 minutes, remove the veggies from the marinade and arrange them on a flat baking dish, reserving the marinade for later.
-
6
Roast in a preheated oven (300 C) for 15 minutes, or until the veggies are as tender as you want them.
-
7
While the veggies are roasting, toast the cumin or sesame seeds lightly in a saucepan over medium heat.
-
8
Wash the rice well, and add it, along with the water and salt (to taste) to the saucepan containing the toasted seeds.
-
9
Bring to a boil, lower flame, cover, and cook for 10 minutes, or until rice is cooked; remove from flame, fluff up with a fork, and set aside Once the veggies are done, add them to the cooked rice, toss, season with salt and pepper if necessary, garish with corriander, and serve hot!
-
10
Use the marinade as a side, or pour it over the top of the rice for a spicy twist!
