Vangi Bhaat (Masala-Spiced Eggplant Rice)

Ingredients

• 2 Tbsp (24 g) split yellow lentils or chickpeas
• 1 Tbsp (14 g) split black lentils
• 2 Tbsp (8 g) coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1/2 in (1.25 cm) cinnamon stick
• 2 cardamom pods
• 4 cloves
• 6 dried red chiles (any Indian variety or árbol)
• 2 Tbsp (1 g) dried unsweetened shredded coconut
• 1/4 tsp asafoetida powder
• 1 tsp (5 g) deseeded tamarind paste
• 2 Tbsp (30 ml) peanut or sunflower oil + photo_library
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• 1 tsp mustard seeds + photo_library
• 8 curry leaves + photo_library
• 4 (about 12 oz / 350 g) green (or Thai) eggplants, cut into eighths and kept in a bowl of water + photo_library
• 1/2 tsp turmeric powder + photo_library
• 1/2 tsp salt + photo_library
• Scant 1 cup (200 ml) water + photo_library
• 1¾ cup (250 g ) cooked sona masuri or basmati rice + photo_library
• 1 tsp ghee + photo_library
• Step 3 Add the cooked rice to the pan, and fold in gently with the cooked eggplant. Make sure each grain is well-coated with the masala. Add ghee and serve hot.