Instructions: 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.

Bengal Region"

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