Baingan Methi Ka Bharta Recipe with Pomegranates

Steps

1. 1To begin making this recipe, we will first saute the chopped methi leaves. 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.
2. 2The methi leaves will also give out a lot of water. Evaporate most of the moisture by turn the heat to high for a few minutes. Once most of the water is evaporated, turn off the heat and keep the methi aside.
3. 3The next step is to make the Baingan Bharta. For this, the brinjal can be roasted in two ways; in the oven or on the gas flame.
4. 4Method using the oven for roasting : Preheat the oven to 180 C.
5. 5Place 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.
6. 6When you prick inside with a knife, you can feel that the brinjal has become tender, if not continue to roast until done.
7. 7Method 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.
8. 8After about 10 minutes you will notice that the brinjal’s skin begins to char and the inside begins to get tender. To test, when you insert a knife you will feel it is soft and not hard. If hard continue to roast until done.
9. 9Once brinjal is roasted allow the brinjal to cool down. Peel the charred skin of the cooled brinjal and discard the skin. Coarsely mash the pulp using a fork or mince finely using a knife.
10. 10Heat oil in a pan over medium high heat. Add the cumin seeds and allow seeds to crackle. Add the grated ginger and chopped onions, sauté over medium heat until the onions are tender.
11. 11Then add the grated tomatoes, turmeric powder, green chillies, coriander powder, garam masala powder and chilli powder. Stir to combine and sauté until all the ingredients come together for about couple of minutes.
12. 12Stir in the roasted brinjal, butter and salt. 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.
13. 13Turn off the heat and stir in the sauteed methi leaves. Check the salt and spices and adjust to suit your taste.
14. 14To 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