Wash the fenugreek leaves thoroughly and chop finely.

Heat oil in a pan and sauté the chopped fenugreek leaves until softened. Set aside.

Roast the eggplant directly over a gas flame until the skin is charred and the inside is soft.

Let the eggplant cool, then peel off the skin and mash the flesh.

Heat oil in a pan, add cumin seeds and let them splutter.

Add ginger and finely chopped onion, and sauté until the onion is softened.

Add grated tomato, turmeric powder, green chilies, coriander powder, garam masala powder, and red chili powder. Mix well and cook for 4-5 minutes.

Add the mashed eggplant, butter, and salt. Reduce heat and let the bharta simmer for 10 minutes.

Turn off the heat, add the cooked fenugreek leaves, and mix well.

Garnish with pomegranate seeds and serve hot.