Grind together into Paste :
1 large onion
1/4 cup coconut grated
One hand full - Fresh coriander leaves
1 stalk curry leaves
4 – 6 green chilies
1/2" piece ginger (peel and cut)
8 – 10 Cashew nuts (Optional)
Other Ingredients:
1 cup long grain (basmati) rice
5 med. oval brinjals
1 tbsp. fresh coriander finely chopped
1/4 tsp. cinnamon-clove powder
1/2 pod garlic,
1/2 tsp. garam masala
salt to,
2 tbsp. oil
1 bay leaf,
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafetida
1 Tab. butter
Method
Wash, clean and soak rice in 3 cups water for 20 minutes.
Cut brinjals into quarters lengthwise.
Heat oil, add seeds, bay-leaf, allow to splutter.
Add asafetida, curry leaves and stir.
Add brinjals, garam masala, cinnamon clove powder, stir for a minute.
Drain and add rice, stir fry for 2-3 minutes.
Add paste, cook for 2-3 minutes more.
Add all other ingredients, stir gently.
Add 3 cups water. Add salt to taste.
Cover, simmer and cook till rice is done, but no water is remaining.
Serve with fried papad/ potato chips.