Vaangi Bath/ Eggplant Rice

Ingredients

Chopped eggplant.        -   2 cups
Onion.                              -   1
Mustard seeds.              -    1/2 tsp
Sesame oil.                     -    3 tbsp
Asafoetida.                     -    1/4 tsp
Turmeric powder.        -    1/4 tsp
Coriander seeds.           -    2 tbsp
Urad dal.                        -     2 tbsp
Channa dal.                   -     2tbsp
Roasted Peanuts.          -    3 tbsp
Red chillies.                    -    3 to 5 (bedige or Kashmiri chilli)
Cinnamon.                      -    small piece
Cardamom.                    -    2 nos
Cloves.                             -    2 nos
Curry leaves.                  -    8 to 10
Rice.                                  -    2 cups
Salt to taste

1. Cook the rice in pressure cooker for 4 to 5 whistles or in a electric rice cooker

2.  In a pan add 1/2 tbsp of oil and add coriander seeds, urad dal, channa dal, cinnamon and cardamom.  Saute till the dals changes to golden brown colour.  Switch off the flame. Cool completely and grind it in a mixer little coarsely.

3.  In a pan add 2 tbsp of  oil and when the oil is hot add mustard seeds.  When the mustard seeds crackles add peanuts, curry leaves and asafoetida.   Now add chopped onion and saute till the onion is well cooked. Now add egg plant, turmeric powder and salt and saute till it is well cooked.  Now switch off the flame and add the cooked rice, 1/2 tbsp oil and ground powder. Mix it completely.  Now the rice is ready to serve.