Instructions: Heat the oil in a heavy bottomed pan and add the cumin seeds.

Stir for a minute and add the onion and curry leaves.

When the onion is golden add the aubergines and stir fry for a couple of minutes.

Add the rice spices and salt.

Mix and fry until the rice becomes translucent.

Add 600ml hot water stir and bring to the boil.

Then reduce the heat cover and simmer until the rice is cooked and fluffy.

Remove from the heat and serve hot garnished with coriander and lemon wedges.

A festive nce dish from Maharashtra and is often served at weddings.

Serves 4

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