Brinjal/Eggplant Rice

INGREDIENTS

Rice - 2 cups
Peppercorns - 1 tsp
Coriander seeds - 1 1/2 tablespoons
Channa Dal - 1 1/2 tsp
Urad Dal - 1 tsp
Red chilies - 5 - 6 ( reduce it if u want )
Coconut - 1 tbsp
Eggplant - 4 ( chopped into small pieces )
Onion - 1 (chopped )
Garlic - 6 pods ( crushed )
Turmeric powder - big pinch
Coriander leaves - few ( optional )
Oil - 1 tsp
Pinch of hing
Salt to taste

For Seasoning:

Mustard seeds - 1/4 tsp
Cardamom - 1
Cloves - 2
Cinnamon - 1 inch stick
Curry leaves - 8 ( optional )

PROCEDURE

1. Pressure cook the rice with 4 cups of water.
2. Heat 1 tsp of oil in kadai and roast the following:
Channa Dal, urad dal,Red chilies,coriander seeds and peppercorns.
3. Remove from heat and let it cool.
4. Heat 1 tablespoons of oil in a kadai and season the item under "For seasoning " then add the crushed garlic and onions and saute for 2 mins.
5. Then add the chopped brinjals, turmeric powder and salt.
6. Cook covered until brinjals turns soft.
7. In the meantime, grind the roasted masala along with shredded coconut into smooth paste by adding little water to it.
8. Mix the grounded masala paste to the cooked eggplant and saute for 2 mins.
9. Finally stir in the brinjal masala to the cooked rice and garnish with coriander leaves.
Serve hot with cucumber raita.