Lal Saaker Ghanto (Red Chard & Eggplant)
bengali, indian, side dish, vegetables
8 cup red chard, coarsely chopped
2 tablespoon vegetable oil
1 dried red chile
1/4 teaspoon five spice powder
1 cup onions, finely chopped
1 teaspoon green chile, seeded & minced
1/4 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon sugar
1 cup water
3 1/2 cup eggplant, cubed
1/4 teaspoon garam masala
1 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"
Yield: 4 servings