Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
Bengal Region"

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