Brinjal Methi Bharta Recipe with Pomegranate – बैंगन मेथी का भरता रेसिपी अनार के साथ
Discover the delightful flavors of Brinjal Methi Bharta, a vibrant Punjabi dish that beautifully marries the earthy tones of roasted eggplant with the freshness of fenugreek and the sweet-tart punch of pomegranate. Perfect for lunch or dinner, this dish is sure to impress family and friends alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fenugreek leaves (मेथी) | 150 grams, finely chopped |
| Brinjal (बैंगन) | 1, medium-sized |
| Ginger (अदरक) | 2 inches, peeled and grated |
| Onion (प्याज) | 1, finely chopped |
| Tomato (टमाटर) | 1, grated |
| Green chilies (हरी मिर्च) | 2, finely chopped |
| Turmeric powder (हल्दी) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Coriander powder (धनिया) | 1 teaspoon |
| Butter (मक्खन) | 1 tablespoon |
| Red chili powder | 1 teaspoon |
| Salt | to taste |
| Oil | 1 tablespoon |
| Pomegranate seeds (अनारदाना) | 1/4 cup, powdered |
Nutritional Information
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 150 |
| Protein | 3g |
| Carbohydrates | 20g |
| Dietary Fiber | 5g |
| Fat | 7g |
| Saturated Fat | 4g |
| Sodium | 200mg |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 40 minutes |
| Total | 50 minutes |
Servings
| Servings | 4 |
Instructions
To create this mouthwatering Brinjal Methi Bharta with Pomegranate, follow these detailed steps that ensure each ingredient shines through:
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Prepare the Fenugreek: Start by washing and finely chopping the fenugreek leaves. This step is essential to remove any dirt and ensure the leaves are clean for cooking.
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Cook the Fenugreek: In a pan, heat the oil over medium heat. Once the oil is hot, add the chopped fenugreek. Sauté until the leaves become tender and their vibrant green color deepens, about 5-7 minutes. Once cooked, transfer the fenugreek to a separate bowl and set aside.
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Roast the Brinjal: Take the brinjal and roast it directly over the flame of a gas stove. Turn it occasionally for even roasting. In approximately 10 minutes, the skin will char and peel away easily. Once fully roasted, turn off the flame and let the brinjal cool.
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Peel and Mash the Brinjal: Once the brinjal has cooled enough to handle, peel away the charred skin. Using a fork, mash the brinjal to your desired consistency and set aside.
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Cook the Aromatics: In the same pan, add a bit more oil if needed, and heat it over medium flame. Add cumin seeds and allow them to splutter, releasing their earthy aroma. Once the cumin seeds are fragrant, add the grated ginger and chopped onion. Sauté until the onions turn translucent and soft, about 5-6 minutes.
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Add the Spices and Tomatoes: Stir in the grated tomato, turmeric powder, green chilies, coriander powder, garam masala, and red chili powder. Cook this mixture for about 2 minutes, allowing the spices to blend beautifully with the tomatoes.
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Combine Ingredients: Add the mashed brinjal, butter, and salt to the pan, mixing thoroughly to combine all the flavors. Lower the heat and let it simmer for about 10 minutes, stirring occasionally.
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Incorporate the Fenugreek: After 10 minutes, gently fold in the sautéed fenugreek leaves. Allow them to cook together for an additional minute to meld the flavors.
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Serve with Pomegranate: Finally, sprinkle the powdered pomegranate seeds over the bharta. This adds a delightful tang and a pop of color to the dish.
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Presentation: Serve your Brinjal Methi Bharta warm, accompanied by Dal Makhni, Phulka (Indian flatbreads), and a cooling Bundi Raita. This combination will elevate your meal, offering a well-rounded dining experience that is both nutritious and delicious.
Embrace the essence of Punjabi cuisine with this Brinjal Methi Bharta Recipe with Pomegranate. Its rich flavors, vibrant colors, and delightful texture make it a must-try for any culinary enthusiast. Enjoy your cooking journey!
