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
• 1 tsp mustard seeds
• 8 curry leaves
• 4 (about 12 oz / 350 g) green (or Thai) eggplants, cut into eighths and kept in a bowl of water
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• Scant 1 cup (200 ml) water
• 1¾ cup (250 g ) cooked sona masuri or basmati rice
• 1 tsp ghee