AUBERGINE/ PARTHA

Ingredients
2 aubergines
1 cup of frozen peas
3 onions
2 tbsp olive oil
1 tsp cumin seeds
1 tbsp ginger and garlic paste
2 chopped tomatoes
1 chopped green chilli
chopped coriander
salt to taste

METHOD

1. Roast the aubergine under the grill. When cool peel the burnt skin. Keep it aside.
2. Put oil in the pan; add the black cumin and when it starts crackling add the chopped onion. Fry until it starts changing colour. Add the ginger and garlic paste, green chilli, salt and tomatoes. Fry until the oil starts to separate.
3. Add the roasted aubergine and mix well. With a lid placed on the pan, cook on a low heat for 5-10 minutes, then add peas and again cook on a low heat for 15-20 minutes.
4. Garnish with chopped coriander and serve.

CHANNA DAL WITH GHIA

Ingredients
1 cup of gram lentils/ Channa Daal
1 small Gourd/ Ghia
1 tbsp olive oil
1 onion
2 tsp ginger paste
2 tsp garlic paste
2 fresh tomatoes
1 tsp black cumin seeds/ Jeera
1 chopped green chilli
1 tsp turmeric powder
1 tsp pepper powder
2 tbsp chopped fresh coriander
salt to taste

METHOD

1. Wash and soak daal for 1 hour.
2. Wash it again after the hour, add gourd/ ghia, salt and turmeric and boil until soft.
3. In another pan, add the olive oil, followed by black cumin/ jeera. When the black cumin/ jeera begins to crackle, add chopped onion and fry until golden brown.
4. Add the garlic and ginger paste, fry for one minute.
5. Add the chopped tomatoes and pepper powder.
6. Mix the masala into the cooked daal and boil for another 2 minutes.
7. Garnish with chopped coriander and serve.

Note: You can make this recipe in a slow cooker as well, but it will take 4-6 hours.

SALAD

Ingredients
½ cucumber
10 baby tomatoes
1 avocado
2 tbsp lemon juice
¼ tsp black pepper
1 tsp balsamic vinegar

METHOD
Cut the cucumber, tomatoes and avocado into small pieces. Put them in a bowl and add lemon juice, black pepper, balsamic vinegar and mix well and serve.

Recipe by Papinder Gujral