Prepare all the ingredients.

Cut the green brinjal and soak it in salt water.

Heat oil in a heavy bottomed pan over medium heat.

Add the coriander seeds and allow it to crackle.

Add the chopped tomatoes, 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.

Open the lid and add the sambar powder, 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.

Turn off the heat and transfer to a serving bowl.

Serve the Brinjal Poriyal Masala along with Kerala Style Pulissery, Steamed Rice, Tomato Cucumber Raita and Papad.