Brinjal poriyal is a spicy and tasty side dish for many South Indian dishes. And also, for those who want to eat brinjals simply as a starter with less oil, this brinjal poriyal is the best one. For this brinjal poriyal, pick brinjals with smooth skin and heavy in size. You can use any kind of brinjal you have on hand. Recently, I made it with green brinjals. It's hard to cook crispy brinjals with a short time of cooking. But it is possible if you cook the brinjals on medium heat with frequent turns. One more trick to get crispy brinjals is to cook the brinjals in a heavy bottomed kadai and without any water. I prefer gingely oil or groundnut oil for brinjals and for brinjal poriyal I always use crushed garlics. Serve this brinjal poriyal with lemon rice, mango rice or rasam.