Kathrikkai Sadham/Vaangi Bhath

Ingredients:

Basmathi rice - 1 cup(Soak for 1/2 hr)
Ghee -1 tsp
Brinjal  -  8 sliced
Salt - to taste
Turmeric pdr - 1/4 tsp
Lemon juice - 1 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves few
Oil

Dry roast and Grind:
Coriander seeds - 2 tsp
Chana dal - 2 tsp
Urad dal - 2 tsp
Peanuts - 2 tsp
Dry red chilies 6
Fenugreek seeds 1 tsp
Black pepper - 1/2 tsp
Cinnamon - 2 sticks
Cloves - 3
Cumin seeds - 1/2 tsp
Coconut grated - 3 tsp
Asafoetida - a pinch

Method:

1. Cook rice with 1 1/2 cups water along with salt and 1 tsp of oil. When it is done,spread the rice in a wide tray. Fluff the rice with fork
2. In a heavy bottomed pan, heat oil. Stir in brinjals, salt, turmeric and lemon juice. Fry them till the egg-plants are tender
3. Add the ground paste. Fry well till the raw smell goes off
4. Mix this spicy eggplants with rice
5. In a pan, heat ghee. Splutter mustard, cumin, 1 red chilly and curry leaves. Add this seasoning to the rice and mix well

Serve hot with raita and papad