Long Brinjal Poriyal Masala Recipe (Green Baingan Sabzi)
A delicious masala poriyal made with long brinjal that is pan fried along with tomatoes and spices making it perfect to go along with phulkas and Kuzhambu.
The Long Brinjal Poriyal Masala Recipe is a delicious masala poriyal made with long brinjal that is pan fried along with tomatoes and spices making it perfect to go along with Phulkas and Kuzhambu. The addition of coriander seeds and sambar powder to the dish brings out a delicious flavor to this Brinjal Poriyal recipe.
Serve the Brinjal Poriyal Masala along with Kerala Style Pulissery (Moru Kuzhambu), Steamed Rice, Tomato Cucumber Raita and Papad for lunch or dinner.
If you like Brinjal recipes, then you must try some of our other favorites
10 M
20 M
30 M
4 Servings
Ingredients
- 300 grams Long Green Brinjal , sliced into half and cut into 1 inch pieces
- 2 Tomatoes , finely chopped
- 1 teaspoon Coriander seeds , coarsely pounded
- 1 sprig Curry leaves , roughly torn
- 1 teaspoon Sambar Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- Salt , to taste
- Cooking oil
Directions for Long Brinjal Poriyal Masala Recipe (Green Baingan Sabzi)
To begin making the Long Brinjal Poriyal Masala Recipe, first prep all the ingredients and keep them ready. Cut the green brinjal and soak it in salt water to prevent it from getting dark.
Heat oil in a heavy bottomed pan over medium heat. Add the coriander seeds and allow it to crackle. Add the chopped tomatoes and the curry leaves and saute until the tomatoes soften. Stir in the brinjal (draining the excess water), sprinkle some salt and stir fry for a few seconds. Cover the pan and cook the brinjal until it softens.
Once the brinjal is cooked through, open the lid and add the sambar powder, the turmeric powder, red chilli powder and any more salt to taste.
Stir well until the brinjal poriyal absorbs all the masala and looks well done. Give it a taste and adjust the seasonings accordingly. Once done, turn off the heat and transfer to a serving bowl.
Serve the Brinjal Poriyal Masala along with Kerala Style Pulissery (Moru Kuzhambu), Steamed Rice, Tomato Cucumber Raita and Papad for lunch or dinner.
Archana Doshi
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