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Lal saaker ghanto (red chard & eggplant)

Yield: 4 Servings

Ingredients:

• 8 c Red chard coarsely chopped
• 2 tb Vegetable oil
• 1 ea Dried red chile
• 1/4 ts Five spice powder
• 1 c Onions finely chopped
• 1 ts Green chile seeded & minced
• 1/4 ts Turmeric
• 1/2 ts Salt
• 1 ts Sugar
• 1 c Water
• 3 1/2 c Eggplant cubed
• 1/4 ts Garam masala

Instructions:

Onion rings to garnish 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

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