Brinjal Methi Bharta Recipe With Pomagrams
A vegetarian Punjabi recipe with methi leaves (fenugreek leaves) - finely chopped, brinjal (baingan / eggplant), inch ginger - peeled and grated. Ready in 50 min, serves 4.
Curated byHarpreet Singh🇮🇳
Instructions
27 steps- 1
To begin making this recipe, we will first saute the chopped methi leaves
methi leaves (fenugreek leaves) - finely chopped(150 grams)onion - finely chopped(1)green chillies - finely chopped(2) - 2
Heat a teaspoon of oil in a pan, add the chopped methi leaves and stir fry it on medium heat until you notice the leaves shrink and soften
methi leaves (fenugreek leaves) - finely chopped(150 grams)onion - finely chopped(1)green chillies - finely chopped(2) - 3
The methi leaves will also give out a lot of water
methi leaves (fenugreek leaves) - finely chopped(150 grams) - 4
Evaporate most of the moisture by turn the heat to high for a few minutes
- 5
Once most of the water is evaporated, turn off the heat and keep the methi aside
methi leaves (fenugreek leaves) - finely chopped(150 grams) - 6
The next step is to make the Baingan Bharta
- 7
For this, the brinjal can be roasted in two ways; in the oven or on the gas flame
brinjal (baingan / eggplant)(1) - 8
Method using the oven for roasting : Preheat the oven to 180 C
- 9
Place the brinjal on a baking sheet and place in the preheated oven for about 30 minutes or until the brinjal has started to soften and the outer skin is charred
brinjal (baingan / eggplant)(1) - 10
When you prick inside with a knife, you can feel that the brinjal has become tender, if not continue to roast until done
brinjal (baingan / eggplant)(1) - 11
Method using the flame for roasting: Place the brinjal on the stove top flame, with continuous monitoring, using tongs to turn the brinjal around while it is roasting
brinjal (baingan / eggplant)(1) - 12
After about 10 minutes you will notice that the brinjal’s skin begins to char and the inside begins to get tender
brinjal (baingan / eggplant)(1) - 13
To test, when you insert a knife you will feel it is soft and not hard
- 14
If hard continue to roast until done
- 15
Once brinjal is roasted allow the brinjal to cool down
brinjal (baingan / eggplant)(1) - 16
Peel the charred skin of the cooled brinjal and discard the skin
brinjal (baingan / eggplant)(1) - 17
Coarsely mash the pulp using a fork or mince finely using a knife
methi leaves (fenugreek leaves) - finely chopped(150 grams)onion - finely chopped(1)green chillies - finely chopped(2) - 18
Heat oil in a pan over medium high heat
- 19
Add the cumin seeds and allow seeds to crackle
anardana powder (pomegranate seed powder)(1/4 cup) - 20
Add the grated ginger and chopped onions, sauté over medium heat until the onions are tender
methi leaves (fenugreek leaves) - finely chopped(150 grams)inch ginger - peeled and grated(2)onion - finely chopped(1)tomato - grated(1)green chillies - finely chopped(2) - 21
Then add the grated tomatoes, turmeric powder, green chillies, coriander powder, garam masala powder and chilli powder
inch ginger - peeled and grated(2)tomato - grated(1)green chillies - finely chopped(2)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)anardana powder (pomegranate seed powder)(1/4 cup) - 22
Stir to combine and sauté until all the ingredients come together for about couple of minutes
- 23
Stir in the roasted brinjal, butter and salt
brinjal (baingan / eggplant)(1)butter(1 tablespoon)salt - to taste - 24
Turn the heat to low and simmer the brinjal for about 10 minutes or so until it gets well combined with the tomatoes and spices
brinjal (baingan / eggplant)(1)tomato - grated(1) - 25
Turn off the heat and stir in the sauteed methi leaves
methi leaves (fenugreek leaves) - finely chopped(150 grams) - 26
Check the salt and spices and adjust to suit your taste
salt - to taste - 27
To add color and subtle sweetness to this Baingan Methi Bharta, sprinkle it with Pomegranate seeds and served it along with Phulkas and Punjabi Kadhi Pakora
methi leaves (fenugreek leaves) - finely chopped(150 grams)anardana powder (pomegranate seed powder)(1/4 cup)
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Brinjal Methi Bharta Recipe With Pomagrams
A vegetarian Punjabi recipe with methi leaves (fenugreek leaves) - finely chopped, brinjal (baingan / eggplant), inch ginger - peeled and grated. Ready in 50 min, serves 4.
Curated byHarpreet Singh🇮🇳
Estimated Nutrition Highlights
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Directions
27 steps- 1
To begin making this recipe, we will first saute the chopped methi leaves
methi leaves (fenugreek leaves) - finely chopped(150 grams)onion - finely chopped(1)green chillies - finely chopped(2) - 2
Heat a teaspoon of oil in a pan, add the chopped methi leaves and stir fry it on medium heat until you notice the leaves shrink and soften
methi leaves (fenugreek leaves) - finely chopped(150 grams)onion - finely chopped(1)green chillies - finely chopped(2) - 3
The methi leaves will also give out a lot of water
methi leaves (fenugreek leaves) - finely chopped(150 grams) - 4
Evaporate most of the moisture by turn the heat to high for a few minutes
- 5
Once most of the water is evaporated, turn off the heat and keep the methi aside
methi leaves (fenugreek leaves) - finely chopped(150 grams) - 6
The next step is to make the Baingan Bharta
- 7
For this, the brinjal can be roasted in two ways; in the oven or on the gas flame
brinjal (baingan / eggplant)(1) - 8
Method using the oven for roasting : Preheat the oven to 180 C
- 9
Place the brinjal on a baking sheet and place in the preheated oven for about 30 minutes or until the brinjal has started to soften and the outer skin is charred
brinjal (baingan / eggplant)(1) - 10
When you prick inside with a knife, you can feel that the brinjal has become tender, if not continue to roast until done
brinjal (baingan / eggplant)(1) - 11
Method using the flame for roasting: Place the brinjal on the stove top flame, with continuous monitoring, using tongs to turn the brinjal around while it is roasting
brinjal (baingan / eggplant)(1) - 12
After about 10 minutes you will notice that the brinjal’s skin begins to char and the inside begins to get tender
brinjal (baingan / eggplant)(1) - 13
To test, when you insert a knife you will feel it is soft and not hard
- 14
If hard continue to roast until done
- 15
Once brinjal is roasted allow the brinjal to cool down
brinjal (baingan / eggplant)(1) - 16
Peel the charred skin of the cooled brinjal and discard the skin
brinjal (baingan / eggplant)(1) - 17
Coarsely mash the pulp using a fork or mince finely using a knife
methi leaves (fenugreek leaves) - finely chopped(150 grams)onion - finely chopped(1)green chillies - finely chopped(2) - 18
Heat oil in a pan over medium high heat
- 19
Add the cumin seeds and allow seeds to crackle
anardana powder (pomegranate seed powder)(1/4 cup) - 20
Add the grated ginger and chopped onions, sauté over medium heat until the onions are tender
methi leaves (fenugreek leaves) - finely chopped(150 grams)inch ginger - peeled and grated(2)onion - finely chopped(1)tomato - grated(1)green chillies - finely chopped(2) - 21
Then add the grated tomatoes, turmeric powder, green chillies, coriander powder, garam masala powder and chilli powder
inch ginger - peeled and grated(2)tomato - grated(1)green chillies - finely chopped(2)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)anardana powder (pomegranate seed powder)(1/4 cup) - 22
Stir to combine and sauté until all the ingredients come together for about couple of minutes
- 23
Stir in the roasted brinjal, butter and salt
brinjal (baingan / eggplant)(1)butter(1 tablespoon)salt - to taste - 24
Turn the heat to low and simmer the brinjal for about 10 minutes or so until it gets well combined with the tomatoes and spices
brinjal (baingan / eggplant)(1)tomato - grated(1) - 25
Turn off the heat and stir in the sauteed methi leaves
methi leaves (fenugreek leaves) - finely chopped(150 grams) - 26
Check the salt and spices and adjust to suit your taste
salt - to taste - 27
To add color and subtle sweetness to this Baingan Methi Bharta, sprinkle it with Pomegranate seeds and served it along with Phulkas and Punjabi Kadhi Pakora
methi leaves (fenugreek leaves) - finely chopped(150 grams)anardana powder (pomegranate seed powder)(1/4 cup)
Rate this recipe
