Lal Saaker Ghanto

Red Chard and Eggplant

8 cups red chard, coarsely chopped
2 tablespoons vegetable oil
1 dried red chile
1/4 teaspoon five spice powder
1 cup onions, finely chopped
1 tablespoon green chile, seeded and minced
1/4 teaspoon turmeric
1/2 teaspoon salt
1 tablespoon sugar
1 cup water
3-1/2 cups eggplant, cubed
1/4 teaspoon garam masala
onion rings, to garnish

Steam chard and 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 and fry until the spices start to crackle. Add onion and fry until it is a rich brown, stir constantly. Add green chile, turmeric, salt and sugar. Add water and bring to a boil. Add eggplant and lower the heat slightly. Cover and simmer until the eggplant is soft.

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



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