Ingredients:

• 250 gms – Rice
• 200 gms – Brinjals (chopped into 1/2 inch pieces)
• 1 tbsp – Urad Dal
• 1 tbsp – Chana dal
• 2 tbsp – finely chopped Coriander leaves
• 3 tbsp – oil
• 1 tsp – Mustard Seeds
• 1 pinch – Asafoetida powder
• 3 to 4 tbsp – Tamarind water
• ½ tsp – Turmeric powder
• 1 ½ tbsp – ghoda masala powder
• 1 pinch Sugar
• salt to taste

Method:

1. Wash and soak the rice for about 20 mins.
2. Cook the rice till done.
3. Drain the excess water.
4. Each grain of rice should be separate. Keep aside.
5. Heat the oil in a kadai, add urad dal and channa dal. Fry till golden, add the mustard seeds and a pinch of asafoetida powder.
6. Add the tamarind water and boil for 2-3 mins.
7. Add the chopped brinjals, turmeric powder, dry masalas, salt to taste and sugar.
8. Cook for about 5-10 mins until the brinjals are soft.
9. Add the rice and mix well.
10. Garnish with finely chopped coriander leaves and serve hot.

Recipe courtesy of Anitha Raheja