Ingredients :
8 c Red chard, coarsely chopped
2 tb Vegetable oil
2 to3 dried red chillies
1/4 tsp Five spice powder
2 Onions, finely chopped
2 to 3 Green chillies, seeded & minced
1/4 ts haldi
Salt to taste
1 tsp Sugar
Water
3 1/2 c Eggplant, cubed
1/2 tsp Garam masala
Onion rings, to garnish

Method:
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.