Lal saaker ghanto (red chard & eggplant)
Eggplant Side dish Indian Bengali Vegetables
Last updated 6/12/2012 1:02:54 AM. Recipe ID 26559. Report a problem with this recipe.
Title: Lal saaker ghanto (red chard & eggplant)
Categories: Side dish, Indian, Bengali, Vegetables
Yield: 4 Servings
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
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
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