Long Brinjal Poriyal Masala Recipe - Green Baingan Sabzi
A vegetarian South Indian Recipes recipe with long green brinjal - sliced into half and cut into 1 inch pieces, tomatoes - finely chopped, coriander (dhania) seeds - coarsely pounded. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
12 steps- 1
To begin making the Long Brinjal Poriyal Masala Recipe, first prepare all the ingredients and keep them ready
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams) - 2
Cut the green brinjal and soak it in salt water to prevent it from getting dark
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams)salt - to taste - 3
Heat oil in a heavy bottomed pan over medium heat
- 4
Add the coriander seeds and allow it to crackle
coriander (dhania) seeds - coarsely pounded(1 teaspoon) - 5
Add the chopped tomatoes, curry leaves and saute until the tomatoes soften
tomatoes - finely chopped(2)sprig curry leaves - roughly torn(1) - 6
Stir in the brinjal (draining the excess water), sprinkle some salt and stir fry for a few seconds
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams)salt - to taste - 7
Cover the pan and cook the brinjal until it softens
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams) - 8
Once the brinjal is cooked through, open the lid and add the sambar powder, turmeric powder, red chilli powder and any more salt to taste
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams)sambar powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)salt - to taste - 9
Stir well until the brinjal poriyal absorbs all the masala and looks well done
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams) - 10
Give it a taste and adjust the seasonings accordingly
salt - to taste - 11
Once done, turn off the heat and transfer to a serving bowl
- 12
Serve the Brinjal Poriyal Masala along with Kerala Style Pulissery (Moru Kuzhambu), Steamed Rice, Tomato Cucumber Raita and Papad for lunch or dinner
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams)
Rate this recipe
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Long Brinjal Poriyal Masala Recipe - Green Baingan Sabzi
A vegetarian South Indian Recipes recipe with long green brinjal - sliced into half and cut into 1 inch pieces, tomatoes - finely chopped, coriander (dhania) seeds - coarsely pounded. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
12 steps- 1
To begin making the Long Brinjal Poriyal Masala Recipe, first prepare all the ingredients and keep them ready
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams) - 2
Cut the green brinjal and soak it in salt water to prevent it from getting dark
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams)salt - to taste - 3
Heat oil in a heavy bottomed pan over medium heat
- 4
Add the coriander seeds and allow it to crackle
coriander (dhania) seeds - coarsely pounded(1 teaspoon) - 5
Add the chopped tomatoes, curry leaves and saute until the tomatoes soften
tomatoes - finely chopped(2)sprig curry leaves - roughly torn(1) - 6
Stir in the brinjal (draining the excess water), sprinkle some salt and stir fry for a few seconds
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams)salt - to taste - 7
Cover the pan and cook the brinjal until it softens
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams) - 8
Once the brinjal is cooked through, open the lid and add the sambar powder, turmeric powder, red chilli powder and any more salt to taste
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams)sambar powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)salt - to taste - 9
Stir well until the brinjal poriyal absorbs all the masala and looks well done
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams) - 10
Give it a taste and adjust the seasonings accordingly
salt - to taste - 11
Once done, turn off the heat and transfer to a serving bowl
- 12
Serve the Brinjal Poriyal Masala along with Kerala Style Pulissery (Moru Kuzhambu), Steamed Rice, Tomato Cucumber Raita and Papad for lunch or dinner
long green brinjal - sliced into half and cut into 1 inch pieces(300 grams)
Rate this recipe
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