Maharashtrian Vangi Bhaat

Heat oil in a pan and temper with the cumin seeds and mustard seeds. After it stops spluttering, add the asafoetida, peppercorns and the curry leaves.

Now add the chopped eggplants, turmeric powder and salt and saute till light brown. Add the rice, half of the cashew nuts, goda masala and 1 1/2 cups water.

Pressure cook for 2 whistles. Remove when cool and serve, garnished with cashew nuts and coriander leaves.

Goda Masala - Dry roast the coconut first till golden brown. Keep aside. Then roast all the other ingredients for a minute on low flame. When cool, grind them into a powder and store in an air tight container.