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Lal Saaker Ghantovegetables, indian, side dish, bengali 8 cup red chard, coarsely chopped 2 tablespoon vegetable oil 1 each 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"
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