Instructions: Roasting of spices should be done on low flames till brown. Grind in a dry grinder.

Wash and soak rice and dal for some time. Pressure cook dal with one whistle only. It wil be half done. Either in a large heavy saucepan or direct in the pressure cooker (without water) put the ghee and heat.

Add the seeds, asafoeids, curry leaves and onions.

Add the ginger garlic and fry till onion are pink. Add brinjals and other vegetables and rice. Add 8-10 cups of water. When it comes to boil add dal. Add all the dry masalas, ground masala, tamarind juice, jaggery. Either cover and allow to be cooked till the rice is done well. Or if using cooker, cover and allow 2 whistles. Add 2 tbsp ghee

(optional) and stir gently. Garnish with coriander.

Serve piping hot.

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