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