Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 9.Combine with Coriander

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

10. 10.Stuff the Brinjals

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

11. 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.