Long Brinjal Poriyal Masala Recipe – Green Baingan Sabzi (South Indian Style)
If you’re in the mood for a flavorful, healthy, and quick South Indian vegetarian dish, Long Brinjal Poriyal Masala (also known as Green Baingan Sabzi) is the perfect recipe. This delicious, spiced brinjal stir-fry pairs beautifully with steamed rice, raita, and papad for a wholesome lunch or dinner. Rich in flavors and full of the natural goodness of brinjal (eggplant), this dish brings together aromatic spices like coriander seeds, sambar powder, and turmeric to create a vibrant and mouth-watering sabzi.
This simple and straightforward recipe can be prepared in just under 30 minutes, making it an ideal option for busy weekdays or weekend meals when you’re craving something savory yet comforting.
Ingredients
| Ingredient | Quantity |
|---|---|
| Long Green Brinjal (Eggplant) | 300 grams, sliced and cut into 1-inch pieces |
| Tomatoes | 2, finely chopped |
| Coriander (Dhania) Seeds | 1 teaspoon, coarsely pounded |
| Curry Leaves | 1 sprig, roughly torn |
| Sambar Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbohydrates | 10 g |
| Fiber | 4 g |
| Fat | 8 g |
| Sodium | 200 mg |
| Potassium | 350 mg |
| Vitamin A | 5% of Daily Value |
| Vitamin C | 15% of Daily Value |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions
-
Prepare the Brinjal and Other Ingredients
Begin by preparing all the ingredients. Slice the long green brinjal (eggplant) into half and then cut it into 1-inch pieces. Soak the brinjal pieces in salt water for a few minutes to prevent them from turning dark. Chop the tomatoes finely and set them aside. -
Cook the Spices
Heat sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the coarsely pounded coriander seeds and let them crackle. This will release the fragrance of the seeds into the oil. -
Sauté the Tomatoes and Curry Leaves
Next, add the finely chopped tomatoes and curry leaves to the pan. Sauté the mixture until the tomatoes soften and break down. This forms the base of the masala, adding richness and depth to the flavor. -
Add the Brinjal
Drain the excess water from the brinjal slices and add them to the pan. Sprinkle salt over the brinjal and stir-fry the pieces for a few seconds. Allow them to cook briefly, ensuring the brinjal is coated well with the spice mixture. -
Cover and Cook
Once the brinjal is well-mixed with the masala, cover the pan and cook the brinjal over medium heat for 10-15 minutes or until the pieces soften completely. Stir occasionally to prevent sticking. -
Add the Final Spices
Once the brinjal is tender and fully cooked, uncover the pan. Sprinkle in the sambar powder, turmeric powder, and red chili powder. Stir well, making sure the spices are evenly distributed and absorbed by the brinjal. Taste the dish and adjust the salt and spices as needed. -
Finish and Serve
Once the brinjal is fully cooked and has absorbed the masala, turn off the heat. Transfer the Long Brinjal Poriyal Masala to a serving dish and serve hot.
Serving Suggestions
- With Kerala Style Pulissery (Moru Kuzhambu): The tangy yogurt-based curry complements the savory flavors of the brinjal masala.
- Steamed Rice: This makes a perfect base for the Brinjal Poriyal Masala, soaking up the delicious spices.
- Tomato Cucumber Raita: A cool raita balances the heat from the spiced dish and adds a refreshing touch.
- Papad: Crispy papad adds crunch and flavor to the meal.
This Long Brinjal Poriyal Masala is a delightful dish, bringing together aromatic spices, tender brinjal, and a rich South Indian flavor profile. It pairs wonderfully with a variety of side dishes and is an easy-to-make, nutritious addition to any meal. Perfect for a lunch or dinner, it embodies the simplicity and elegance of traditional South Indian cuisine.
