Baingan Methi Bharta with Pomegranate
Baingan Methi Bharta with Pomegranate is a delightful variation of the traditional Punjabi Baingan Bharta, enhanced with the earthy goodness of fenugreek leaves (methi) and the sweet tang of pomegranate powder. This recipe brings together the rich flavors of roasted brinjal (eggplant), sautéed with aromatic spices and fresh herbs, making it a wholesome and nutritious dish. The addition of fenugreek not only enhances the taste but also provides added health benefits, making this a perfect dish for both your daily meals and a nourishing lunch box option.
This easy-to-make recipe, bursting with flavor, takes the humble baingan bharta to new heights. Whether you enjoy it with roti, paratha, or rice, it is a meal that is sure to satisfy your taste buds.
Cuisine: Punjabi
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Fenugreek (Methi), finely chopped | 150 grams |
| Brinjal (Eggplant) | 1 large |
| Ginger, peeled and grated | 2 inches |
| Onion, finely chopped | 1 medium |
| Tomato, grated | 1 large |
| Green Chilli, finely chopped | 2 |
| Turmeric Powder | 1 tsp |
| Garam Masala Powder | 1 tsp |
| Coriander Powder | 1 tsp |
| Butter | 1 tbsp |
| Red Chilli Powder | 1 tsp |
| Salt | To taste |
| Oil | 1 tbsp |
| Pomegranate Powder | 1/4 cup |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Serves: 2-3
Instructions
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Prepare the Fenugreek: Start by washing and finely chopping the fenugreek leaves. Heat a tablespoon of oil in a wok over medium heat. Add the chopped fenugreek and sauté it until the leaves soften and release their aroma. Once cooked, remove the fenugreek from the pan and set it aside.
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Roast the Brinjal: Take the brinjal (eggplant) and roast it directly on an open flame, turning it occasionally to ensure it cooks evenly on all sides. After about 10 minutes, the peel of the brinjal will turn black and begin to come off. Once fully roasted, turn off the heat and let it cool. Once cooled, peel the skin off the brinjal and mash the flesh with a fork. Set the mashed brinjal aside.
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Cook the Spices: In the same wok, add a little more oil if needed and heat it. Once hot, add cumin seeds and let them crackle. Follow by adding the grated ginger and finely chopped onion. Sauté until the onion turns soft and translucent, about 5-6 minutes.
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Add Tomatoes and Spices: Once the onion is cooked, add the grated tomato, turmeric powder, coriander powder, garam masala powder, and red chili powder. Stir everything together and cook for an additional 2 minutes to allow the spices to bloom and the tomatoes to soften.
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Combine Mashed Brinjal: Add the mashed brinjal to the wok and mix well. Stir in the butter and salt to taste, making sure the flavors meld together. Reduce the flame and let it cook on low heat for about 10 minutes, stirring occasionally to prevent it from sticking to the bottom.
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Incorporate Fenugreek: After 10 minutes of cooking, add the cooked fenugreek leaves to the wok. Stir everything together and let it cook for an additional 1 minute so the fenugreek infuses into the dish.
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Finish and Garnish: Once the dish is cooked, remove it from the heat. Garnish generously with pomegranate powder to add a burst of sweetness and tang that balances the savory flavors.
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Serve: Serve the Baingan Methi Bharta with Pomegranate hot with your choice of roti, paratha, or steamed rice for a delicious and healthy lunch.
Tips:
- Brinjal Selection: Choose a brinjal that is firm and smooth with a shiny skin. This ensures that it will roast well and the flesh will be soft and easy to mash.
- Pomegranate Powder: The addition of pomegranate powder gives the dish a unique flavor, adding a slightly sweet and tangy note that complements the richness of the brinjal and spices.
- Fenugreek Substitution: If you cannot find fresh fenugreek leaves, you can substitute them with dried methi leaves (Kasuri Methi), though fresh is preferred for the best flavor.
This Baingan Methi Bharta with Pomegranate is a flavorful twist on the classic Punjabi recipe. The fusion of roasted brinjal, fenugreek, and pomegranate powder makes for a dish that’s not only delicious but packed with nutrients. It’s an ideal choice for lunch, offering a balance of flavors that will leave you feeling full and satisfied.
