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See below ingredients and instructions of the recipe
8 c Red chard, coarsely chopped 1/2 ts Salt
2 tb Vegetable oil 1 ts Sugar
1 ea Dried red chile 1 c Water
1/4 ts Five spice powder 3 1/2 c Eggplant, cubed
1 c Onions, finely chopped 1/4 ts Garam masala
1 ts Green chile, seeded minced Onion rings, to garnish
1/4 ts Turmeric
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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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