### TranslatedIngredients: 150 ग्राम मेथी - बारीक काट ले,1 बैंगन,2 इंच अदरक - छीलकर कस ले,1 प्याज - बारीक काट ले,1 टमाटर - कस ले,2 हरी मिर्च - बारीक काट ले,1 छोटा चम्मच हल्दी पाउडर,1 छोटा चम्मच गरम मसाला पाउडर,1 छोटा चम्मच धनिया पाउडर,1 बड़ा चम्मच मक्खन,1 छोटा चम्मच लाल मिर्च पाउडर,नमक - स्वाद अनुसार,1 बड़ा चम्मच तेल,1/4 कप अनारदाना ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Punjabi ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make the Brinjal Methi Bharta Recipe, first wash the fenugreek seeds thoroughly. Now heat oil in a pan. Add fenugreek to it and cook till the fenugreek becomes soft. Turn off the gas and keep the fenugreek separately. Now put the eggplant on the gas and let it roast from all sides. You will start to see dark black spots on the outside of the eggplant and the eggplant will also become soft from inside. When the eggplant becomes soft, turn off the gas and keep it aside. After the eggplant cools, remove the skin and mash the eggplant inside. Now heat oil in a pan. Add cumin seeds and let it splutter. After the cumin seeds crackle, add ginger, onion and cook till the onion becomes soft. After the onion is soft add tomatoes, turmeric powder, green chillies, coriander powder, garam masala powder and red chili powder. Mix and cook for 4 to 5 minutes. Now add eggplant mixture, butter and salt. Reduce the flame to high and let the bharta cook for 10 minutes. Turn off the gas, add the cooked fenugreek and mix well. Garnish with pomegranate seeds and serve. Serve Brinjal Methi Bharta Recipe along with Makhani Dal, Phulka and Bundi Raita for dinner.