1 1/2 cups basmati rice
3-4 medium-sized brinjals, cubed
8-10 tendli (tindora)
6-7 whole red chillies
2 teaspoons coriander seeds
1/2 cup dry coconut (khopra), grated
1 teaspoons cumin seeds
4 tablespoons oil
5-6 cloves
2-3 green cardamoms
2 bay leaves
1 teaspoon turmeric powder
10 cashewnuts, roasted
1/2 cup fresh coriander leaves, chopped
2 tablespoons coconut, scraped
Salt to taste

Method

Soak rice in water for 30 minutes. Drain and set aside.

Soak the brinjal cubes in water to which a pinch of salt has been added. Cut tendli lengthwise into four pieces.

Roast whole red chillies, coriander seeds, grated dry coconut and cumin seeds separately. Then add a little water and grind into a fine paste.

Heat oil in a wide mouthed handi. Add cloves, cardamom, bay leaves and stir fry for a few seconds.

Add ground masala, cook for two to three minutes on medium heat, stirring continuously. Add vegetables and turmeric powder, cook for three to four minutes more.

Add rice and mix gently. Add three cups of boiling water. Season with salt.

Cook on high heat for five minutes, stirring frequently. Bring to a boil and then reduce heat and continue to cook covered until rice is done and all the water is absorbed.

Remove from heat and serve hot, garnished with roasted cashewnuts, coriander leaves and scraped coconut.