8-10 baby brinjals
1 1/2 cups rice, soaked
5 tbsps oil
1 1/2 tbsps tamarind pulp
1 tbsp Bengal gram split (chana dal)
1 tsp mustard seeds
6 whole dry red chillies, broken
10-12 curry leaves
2 medium onions, sliced
4 green chillies, slit
1/2 tsp turmeric powder
A pinch of asafoetida
Salt to taste
Masala powder
1 tbsp black peppercorns
4 whole dry red chillies
1/2 tsp fennel seeds (saunf)
1 tbsp poppy seeds (khuskhus)
2 cloves
2 green cardamoms

Boil rice in plenty of water till three-fourths done. Drain well, mix two tbsps of oil and set aside to cool. Cut brinjals into four keeping the stem intact. Soak chana dal for about ten minutes, drain and set aside. Heat two tsps of oil and lightly fry the masala powder ingredients. Cool and grind to a coarse powder.

Heat the remaining oil and temper with mustard seeds, broken dry red chillies, curry leaves and  soaked chana dal. Fry till well-roasted and light brown in colour. Add onions and sauté till it turns pink.

Add green chillies and stir. Add brinjals and stir-fry on high heat till it is half done. Sprinkle turmeric powder, asafoetida and salt. Mix and add tamarind pulp. Add the masala powder and cook till brinjals are almost done.

Mix the rice into this thoroughly and toss over high heat. Reduce heat, sprinkle two tbsps of water, cover and cook till the rice is soft and completely cooked.
Note: You can substitute tamarind with lemon juice. But add the lemon juice after the rice is fully cooked.