Step-by-Step Instructions

1. 1.Prepare the Brinjals

   Take 8-10 blue long brinjals. Slit each brinjal on one side, from the bottom up to near the stem, ensuring it doesn't split completely. Drop the slit brinjals into a bowl of salt water to prevent discoloration.

2. 2.Fry the Brinjals

   Squeeze out the water from the brinjals. Heat oil in a pan for frying. Carefully drop the brinjals into the hot oil. Fry them for 4-5 minutes, then gently turn them over. Continue frying on medium flame until they become soft and turn a light brown color, ensuring the slit side is facing down in the oil for quicker cooking.

3. 3.Cool the Brinjals

   Once the brinjals are well-fried and soft, remove them from the oil using a slotted spoon and transfer them to a colander to drain excess oil and cool down.

4. 4.Fry Cashews

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

5. 5.Roast Peanuts and Whole Spices

   For the stuffing, 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, and roast for a minute.

6. 6.Roast Dals and Seeds

   Add 1 tablespoon of chana dal and 1 tablespoon of urad dal to the pan. 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 all ingredients well on a low flame until a good aroma emanates.

7. 7.Add Garlic, Poppy Seeds, and Curry Leaves

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

8. 8.Sauté Onions

   Add 1 chopped onion to the pan along with salt to taste. Sauté the onions until they turn translucent and soft, which should take about 4-5 minutes.

9. 9.Grind the Stuffing Paste

   Transfer the entire roasted mixture from the pan into a mixer jar. Add 1.5-2 tablespoons of chili powder, a small blade of tamarind, and 1 tablespoon of water. Grind everything to a smooth and thick paste.

10. 10.Prepare the Stuffing

    Transfer the ground paste to a plate. Add finely chopped coriander leaves and mix well to combine. The stuffing (Poornam) is now ready.

11. 11.Stuff the Brinjals

    Take the cooled fried brinjals. Gently open the slit and generously stuff each brinjal with the prepared Poornam mixture. Ensure the stuffing is packed well into the brinjal.

12. 12.Garnish and Serve

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