Brinjal Methi Bharta Recipe With Pomagrams Step By Step

To begin making this formula, we will first saute the minced methi leaves.

toasty a teaspoon of coat in a pot, introduce the minced methi leaves and mix gently shallow fry it on medium toasty until you notice the leaves shrink and soften. The methi leaves will also give out a lot of liquid.

Evaporate most of the moisture by turn the toasty to high for a few moments.

Once most of the liquid is evaporated, turn off the toasty and keep the methi aside.The 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.Method using the oven for roasting : Preheat the oven to 180 C.Place the brinjal on a baking sheet and place in the preheated oven for about 30 moments or until the brinjal has started to soften and the outer skin is charred.When you prick inside with a knife, you can feel that the brinjal has become soft, if not continue to toast until done.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.After about 10 moments you will notice that the brinjal’s skin begins to char and the inside begins to get soft.

To test, when you insert a knife you will feel it is soft and not hard.

If hard continue to toast until done.Once brinjal is roasted allow the brinjal to cool down.

strip the charred skin of the cooled brinjal and discard the skin.

Coarsely mash the pulp using a fork or mince finely using a knife.toasty coat in a pot over medium high toasty.

introduce the cumin seeds and allow seeds to crackle.

introduce the grated ginger and minced onions, sauté over medium toasty until the onions are soft.Then introduce the grated tomatoes, turmeric ground mix, green chillies, coriander ground mix, garam masala ground mix and chilli ground mix.

mix gently to combine and sauté until all the fixings come together for about couple of moments.mix gently in the roasted brinjal, dairy spread and table salt.

Turn the toasty to low and bubble gently the brinjal for about 10 moments or so until it gets well combined with the tomatoes and spices. Turn off the toasty and mix gently in the sauteed methi leaves.

Check the table salt and spices and adjust to suit your taste.To introduce color and subtle sweetness to this Baingan Methi Bharta, shower it with Pomegranate seeds and served it along with Phulkas and Punjabi Kadhi Pakora.