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brinjal poriyal recipe
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4 from 1 vote

Brinjal poriyal

Brinjal poriyal - Juicy succulent brinjals, cooked in coconut base with golden roasted masala coats the brinjal. Step by step photos & quick video for guidance.
Prep Time5 mins
Cook Time25 mins
Course: Side Dish
Cuisine: Indian
Servings: 4


  • 8 Brinjals
  • 2 teaspoon Sambar powder heaped
  • 1 teaspoon Tamarind extract
  • ¼ teaspoon Turmeric
  • Salt as needed
  • 1 tablespoon Oil

To grind

  • ¼ cup Coconut
  • ½ teaspoon Cumin seeds
  • 3 Shallots small onion
  • ¼ cup Water

To Temper

  • 1 tablespoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 1 sprig Curry leaves


  • Cut brinjals length wise and cut them in desired size. Keep immersed in water till use.
  • Grind the coconut with water  and lastly add shallot and jeera and grind them coarsely.
  • Heat a heavy bottomed pan/nonstick pan with oil and temper with the items given under the To Temper table.
  • Add the cut brinjals, turmeric, salt and mix well.
  • Add ground coconut mixture, tamarind extract/ water, sambar powder and mix.
  • Cook covered for 2-5 minutes in medium flame. Cooking time varies with brinjal variety.
  • After that, cook without cover and roast in medium flame for 10 mins in medium flame.
  • Drizzle oil in between if needed. The masala should dry up, gets non sticky. Brinjal turns glossy and cooked soft.
  • Once the masala is golden roasted, switch off stove and transfer to serving dish.



  • Depending on brinjal variety, the cooking time varies. Use less water if it is quick cooking brinjal. I liked purple + white striped brinjal best for this recipe. Some varieties gets mashed and over cooked. So make sure to use less water, reduce cooking time in such cases.
  • Do not grind the masala paste smooth. It should be coarse in texture. Smooth masala gets stuck to the pan easily, also the flavor will be different.
  • As the coconut gets cooked and roasted, it wont be sticky, so carefully cook it until then.