Andhra Wedding Special Poornam Vankaya (Stuffed Brinjal)

Step 1: Prepare the Brinjals

Take 8-10 blue long brinjals. Make a single slit from the stem end, going about three-quarters of the way down, leaving the end intact. Drop the slit brinjals into salt water to prevent discoloration.

Step 2: Drain and Fry Brinjals

Squeeze out the excess water from the brinjals. Heat sufficient oil for deep frying in a pan. Carefully drop the brinjals into the hot oil. Fry on medium flame for 4-5 minutes, turning occasionally, until they turn soft and light brownish-purple. Ensure the slit side is facing down in the oil for even cooking. Once fried, transfer them to a colander to cool down.

Step 3: Fry Cashews

In the same oil used for frying brinjals, add 2 tablespoons of cashews. Fry until they turn golden brown. Remove and set aside for garnish.

Step 4: Roast Peanuts and Whole Spices

Heat 2 tablespoons of oil in a separate pan. Add 2 tablespoons of peanuts and roast until they start to splutter. Then, add 3-4 cloves and a 1.5-inch piece of cinnamon stick. Continue roasting.

Step 5: Roast Dals and Seeds

Once the peanuts are half roasted, add 1 tablespoon of chana dal and 1 tablespoon of urad dal. Fry for about 2 minutes until they turn light golden. Next, add 1.5 tablespoons of coriander seeds, 1 teaspoon of cumin seeds, and 1 tablespoon of sesame seeds. Roast well on a low flame until a fragrant aroma develops.

Step 6: Add Garlic, Poppy Seeds, and Curry Leaves

Add 12-15 garlic pods and 1 teaspoon of poppy seeds to the pan. Roast for about 1 minute. Finally, add 1 sprig of curry leaves and roast until crisp.

Step 7: Sauté Onions

Add 1 chopped onion to the roasted spices. Season with salt to taste. Sauté until the onions turn translucent, which should take about 4-5 minutes.

Step 8: Grind the Poornam Paste

Transfer the roasted spice and onion mixture to a mixer grinder jar. Add 1.5-2 tablespoons of chili powder, a small piece of tamarind, and 1 tablespoon of water. Grind everything into a smooth and thick paste.

Step 9: Combine with Coriander

Transfer the ground paste to a bowl. Add freshly chopped coriander leaves and mix well to combine.

Step 10: Stuff the Brinjals

Take the cooled, fried brinjals and generously stuff them with the prepared poornam paste. Ensure each brinjal is well-filled.

Step 11: Garnish and Serve

Arrange the stuffed brinjals on a serving plate. Decorate with the previously fried cashews and a sprinkle of fresh coriander leaves. Serve hot with steamed rice and a dollop of ghee.

• Use only long purple brinjals for the authentic taste and texture.

• Ensure brinjals are slit only on one side, leaving the stem end intact, to hold the stuffing better.

• Roast the spices on low flame until fragrant to bring out their best flavors.

• Serve hot with steamed rice and a dollop of ghee for the best experience.

• For a spicier version, increase the amount of chili powder.

• You can add a pinch of jaggery to the stuffing for a hint of sweetness, common in some regional variations.