Recipes Of Long Green Brinjal

Brinjal is rich in fibre and low in calories. It provides a range of nutrients and protects from a wide range of illnesses such as cancer. It also lowers high cholesterol and toxins in the liver. Brinjals come in varying shapes and sizes. In this blog, we will focus on the recipes of long green brinjal.

Recipe 1

Long Green Brinjal Tawa Fry

This is a quick recipe and can be consumed at any time.

Take 2 tsp chilli powder, 1tsp turmeric powder, 1.5 tsp garam masala powder, 3 tbsp cornflour, 1 tsp lemon juice, salt to taste and 2 tsp ginger garlic paste

Cut the brinjals into small circles, and put them in this paste. Coat them properly. Now heat 3 Tbsp oil and add water(as required) in a pan. Add brinjals to this. Pan fry the brinjals on low to medium heat till they turn golden and are cooked. Serve them hot!

Recipe 2

Long Green Brinjal Poriyal Masala

This recipe is rich in spices and tastes yum with rice and chapati both!

To begin making the Long Brinjal Poriyal Masala Recipe cut the green brinjal(300gms) into small pieces and soak it in salt water to prevent it from getting dark.

Heat oil in a heavy bottomed pan over medium heat. Add 1 tsp coriander seeds and allow them to crackle. Next, add 2 finely chopped tomatoes, 1 sprig of curry leaves and saute until the tomatoes soften.

Stir in the brinjal (draining the excess water) and 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 1 tsp sambar powder, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder and more salt to taste.

Stir well until the brinjal poriyal absorbs all the masala and looks well done. Once done, turn off the heat and transfer to a serving bowl.

Serve the Brinjal Poriyal Masala along with steamed rice!

Recipe 3

Long Green Brinjal Curry

This veggie recipe is hassle-free and tastes best with chapati!

Cut the brinjals (10 in number) into thin slices and place in water. After this heat 2 tbsp of oil in a pan and add  1tsp urad dal, 1 cup of onions, a little salt, green chillies(4 in numbers) and saute it.

Add 1 tsp of ginger garlic paste, 1/2 tsp of turmeric powder and cover with a lid and cook for 2 minutes.

Further, add 1 sprig of curry leaves, brinjal, 1/2 tsp of coriander powder and a little salt.

Now mix this thoroughly and place the lid and cook it. To it add about 1 tbsp of sesame seeds powder, 1/4 bunch of coriander leaves and mix thoroughly and cook it for about 1 minute.

You can have this curry with chapati.

Recipe 4

Baingan Ki Kalonji

This recipe consists of 5 spices and is dry roasted to give a yummy flavour.

Dry roast 2 tsp whole fennel seeds, 1 tsp of Ajwain seeds, 1 tsp of fenugreek, 2 tsps of bhuna masala and 1 tsp of Nigella seeds. After this, put this mix in a mortar and a pestle and crush it into powder form. Slit each one of the brinjals(6 long green brinjals) and stuff about 1.5 tsp of the paste into them. Heat 1 tbsp of mustard oil in a flat base frying pan and arrange all the long stuffed brinjals into it. Cover and cook for about 5 minutes one side. Turn the other side and cook for 5 minutes.

Check with a pointed knife if it’s cooked properly. Now take the brinjals off the pan and serve hot.

Recipe Courtesy: Sangeeta Khanna

Recipe 5

Long Green Brinjal Raita Curry

Wash 3 to 4 long green brinjals. Chop them finely. Immerse in fresh water for 15 minutes. The water will turn brownish. Discard it.

Heat 2 tsp some oil in a pan. Throw in the brinjal pieces. Stir-cook for two minutes. Pour some water and cook covering the pan, until the brinjals become completely soft. Turn off the fire. Allow it to cool.

Once cold, put them into a mixer grinder. Add 3 tbsp grated coconut, 2 to 3 green chillies, 1/2 tsp mustard seeds,1/4 tsp asafoetida/hing, a portion of yogurt or thick curd, and salt. Grind together to get a near-smooth liquid or paste.

Transfer it into a mixing bowl. Add 3 tbsp yogurt, 1/2 cup chopped onions and 2 tbsp finely chopped coriander leaves. Mix well. Your Long Green Brinjal raita is ready!

For tempering it.

Heat 1/2 tsp oil in a small pan. Add 1/2 tsp mustard seeds, 1/2 tsp white lentils, broken red chillies, and 8 curry leaves. Saute on low fire till mustard splutters. Pour this tempering on the raita. Mix together at the time of serving. This ensures the crispiness of the tempering.

Serve brinjal raita with plain boiled rice or any other spicy main course dish. Enjoy the mild and flavorful taste!

Recipe 6

Andhra Long Green Brinjal Curry

This curry is easy to make and has sweet and sour flavors of tamarind and sugar!

Heat 1 tablespoon refined oil in a pan over moderate flame. Fry 1/2 tsp moong dal, a dash of mustard seeds, 1/8 tsp of asafoetida along with finally chopped onion. Saute the onion till it turns slightly pinkish in hue.

Now add 1/2 tsp ground garlic and fry. Keep stirring till the raw smell of the garlic goes away.

After this add 1/2 tsp coriander powder and brinjals. Fry this till the brinjals change colour. Cover the pan with a lid and allow it to cook on low flame. Simmer till the brinjals soften.

Now add 1/2 tsp ground poppy seeds, 1/2 inch cinnamon and cloves. Stir well.

After a few minutes, add 1/2 tsp curd, 1/2 tbsp jaggery and salt(to taste). Keep stirring. Now add 1/2 tsp ground sesame seeds, a pinch of turmeric powder, 1/2 cup of grated coconut, 1/2 tsp chilli powder and cook for a few minutes. Now add 1/4 cup of tamarind pulp mixed with a little water. Simmer for 5 to 7 minutes with the lid on.

Once the curry is ready, transfer it to a serving bowl and garnish with a few coriander leaves. This delicious main dish recipe goes well with naan and steamed rice.

Recipe 7

Long Green Brinjal Potato Curry

Take long green brinjals(6 to 8), wash, trim and cut them into wedges. Transfer the brinjal wedges into a bowl filled with water and a little salt. This is to avoid browning of brinjals.

Peel 2 potatoes, dice them into cubes and add them to another bowl with water. Heat 1 tsp oil in a pressure pan. When the oil is hot enough,add 1tsp mustard seeds. Add finely chopped onions(a medium) and 2 green chillies once the mustard seeds splutter.

Sauté till the onions turn translucent. To this add cubed potato pieces and stir. Now add a little salt, a few curry leaves and 1tsp ginger garlic paste. Sauté for about 2 minutes.  Now add 1/4 tsp turmeric powder and 1 tsp red chilli powder. Mix well and sauté for a minute. Now add cut brinjal wedges and mix well. Sauté for a minute and add half a cup of water

Close the lid of the pressure pan and allow it to cook for one whistle. Turn off the heat and open the lid once the pressure subsides.

Sprinkle 1/4 tsp garam masala and garnish with 2tbsps of finely chopped coriander.

Recipe 8

Peanut Brinjal Fry

Heat some oil and add 1/4 tsp mustard seeds. After it splutters add 4 crushed shallots, 8 cloves garlic, a few curry leaves, crushed red chilli seeds(as per your requirement) and saute this well. When the shallots become translucent then add 1/4 tsp turmeric and salt. Now add brinjal and mix it well. Cover this and slow cook the brinjal. Stir the mix occasionally. When the brinjal gets cooked, add 1 tbsp crushed peanuts and switch off the stove.

With this, we have come to the end of our recipes. If you have any recipes that you would want to share, then do let us know and we would feature them on our blog!



1 Comment

  • Jyothi
    Hi, made the long brinjal poriyal masala and it tasted awesome! Thank you for this recipe!

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