Lal Saaker Ghanto (red Chard & Eggplant) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 cup: Red chard, coarsely chopped
2 tbsp: Vegetable oil,
1 each: Dried red chile,
1/4 tsp: Five spice powder,
1 cup: Onions, finely chopped
1 tsp: Green chile, seeded & minced
1/4 tsp: Turmeric,
1/2 tsp: Salt,
1 tsp: Sugar,
1 cup: Water,
3 1/2 cup: Eggplant, cubed
1/4 tsp: Garam masala,
Onion rings, to garnish
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp