Lal saaker ghanto (red chard & eggplant)

4 servings

Ingredients

Quantity Ingredient
8 cups Red chard, coarsely chopped
2 tablespoons Vegetable oil
1 each Dried red chile
¼ teaspoon Five spice powder
1 cup Onions, finely chopped
1 teaspoon Green chile, seeded & minced
¼ teaspoon Turmeric
½ teaspoon Salt
1 teaspoon Sugar
1 cup Water
3½ cup Eggplant, cubed
¼ teaspoon Garam masala
Onion rings, to garnish

Directions

Steam chard & then puree in a blender. Set aside.

Heat oil in a skillet over medium low heat. Fry red chile until it darkens. Add five spice powder & fry until the spices start to crackle. Add onion & fry until it is a rich brown, stir constantly.

Add green chile, turmeric, salt & sugar. Add water & bring to a boil. Add eggplant & lower the heat slightly. Cover & simmer until the eggplant is soft.

Add pureed chard. Uncover & cook for a minute or so to heat the mixture right through. Stir all the time. Remove from heat & blend in the garam masala. Garnish with onion rings & serve immediately.

Excellent with pigeon peas & bread.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

* CROSSPOSTED Submitted By INTERCOOK On 11-13-95

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