Ariso Recipes
Methi Baingan Bharta with Pomegranates
Last update date: February 24, 2012
Savor the richness of Methi Baingan Bharta with Pomegranates. Roasted eggplant blended with fragrant fenugreek leaves, ginger, and a medley of spices. Finished with a touch of butter and pomegranate seed powder for a burst of flavors that will tantalize your taste buds!
50 minutes.
Punjabi
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Ingredients
4
How To Cook?
1
To begin, saute the chopped fenugreek leaves (methi) in a pan. heat a teaspoon of oil in the pan, add the chopped methi leaves, and stir-fry on medium heat until they shrink and soften. evaporate most of the moisture by turning the heat to high for a few minutes. once done, set the methi aside.
2
For making the baingan bharta, you can roast the brinjal using either the oven or the gas flame. if using the oven, preheat it to 180ÔøΩc, place the brinjal on a baking sheet, and roast for about 30 minutes or until the brinjal softens and the skin chars. alternatively, you can place the brinjal directly on the gas flame and roast it, turning it around to ensure even cooking.
3
Once the brinjal is roasted, allow it to cool down. peel off the charred skin, and coarsely mash the pulp using a fork or finely mince it using a knife.
4
Heat oil in a pan over medium-high heat. add cumin seeds and let them crackle. then, saute grated ginger and chopped onions until the onions become tender.
5
Add grated tomatoes, turmeric powder, green chilies, coriander powder, garam masala powder, and red chili powder. stir and saute until all the ingredients blend together for a couple of minutes.
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