Partha is a delicious vegetarian dish that has been popular in India forever. A simple but very tasty eggplant (aubergine) dish, Partha is relatively easy to master.

 

Many varieties of aubergines exist, and all can be used to make Partha. The classic dark purple-skinned ones are a popular choice, but the long and narrow violet coloured ones are my personal favorite.

 

Partha accompanies well all Indian meals, but it is also amazing served cold as a dip.

 

This recipe is for 6 to 8 portions as a side dish. All of my recipes and spice blends are original creations and use a minimum of fat, sugar and salt. Healthy, tasty food starts here. Taste the difference!

 

INGREDIENTS

 

* 15 ml (1 tablespoon) of vegetable oil (canola)

* 2 medium-sized onions (chopped)

* 1 kg (2 lbs) (6 to whole eggplants (aubergines), yields about 750 ml (3 cups) cooked flesh

* 5 ml (1 teaspoon) of cumin seeds (whole)

* 15 ml (1 tablespoon) of freshly chopped ginger

* 1 garlic clove (pressed)

* 2.5 ml (1/2 teaspoon) of Kima Masala  by ohmasala.com

* 5 ml (1 teaspoon) of Daal Masala by ohmasala.com

* 2 ml (1/4 + 1/8 teaspoons) of salt

* 120 ml (1/2 cup) of frozen peas

* 120 ml (1/2 cup) of well rinsed and chopped cilantro stems and leaves

 

PROCEDURE

 

* Rinse the aubergines under cold water, and then pat dry.

* Poke the skins with a fork to avoid them splitting while cooking.

* Rub a little oil on your hands and then rub them on the aubergines to lightly oil them.

* Place them on a cookie sheet and broil them on the top rack of the oven until they are well blackened on all surfaces. (You can also cook them on a BBQ for a smokier flavour).

* Let them cool to room temperature.

* Using a fork, remove the skin and scrape out the flesh onto a cutting board. Then roughly chop up the flesh into 1 cm (1/2 “) cubes.

* In a large frying pan, on medium-high heat, lightly brown the chopped onion in the oil, along with the cumin seeds.

* Add the ginger, the garlic, the Kima Masala  and the Daal Masala and stir well while cooking for a few minutes more.

* Add the chopped aubergine flesh and the salt, and continue cooking for about 20 minutes while stirring occasionally.

* Turn the heat off and stir in the frozen peas, they will thaw in minutes.

* Re-heat on medium-high heat while stirring a few minutes before serving. Or, keep warm in the oven until mealtime. If serving as a dip, refrigerate for one hour and serve with pieces of pita bread.

* Garnish with freshly chopped cilantro right before serving.

 

 Interested ? click on Kima Masala or Daal Masala

 

Thank you for choosing an ohmasala.com natural product. Have a great olfactory voyage!