EGGPLANT RICE

INGREDIENTS:
1. SMALL EGGPLANTS - 200 GMS
2. BASMATHI RICE - 1 CUP
3. ONION - 1
4. CLOVES - 2
5. CINNAMON STICK - 1/4" PIECE
6. STAR ANISE PODS - 2
7. BAY LEAF - 1
8. GHEE - 1 TSP
9. CORIANDER SEEDS - 1 TSP
10. CHANNA DHAL - 1 1/2 TSP
11. URAD DHAL - 1 TSP
12. GRATED COCONUT - 1 TSP
13. RED CHILLIES - 3
14. TURMERIC POWDER - 1/2 TSP
15. MUSTARD SEEDS - 1/2 TSP
16. CURRY LEAVES - FEW
17. ASAFOETIDA - 1/4 TSP
18. LEMON - 1/2 PIECE
19. SALT - ACC. TO YOUR TASTE
20. OIL - 4 TBSP
21. WATER - 2 CUPS

METHOD:
1. SOAK BASMATHI RICE IN 2 CUPS OF WATER FOR 15 MINUTES .
2. HEAT GHEE IN A KADAI . ADD CLOVES, CINNAMON, STAR ANISE POD, BAY LEAF AND FINALLY CHOPPED ONION . SAUTE FOR COUPLE OF MINUTES .
3. ADD THE ABOVE FRIED INGREDIENTS AND LITTLE SALT TO THE SOAKED RICE AND PRESSURE COOK TILL 2 WHISTLES .
4. ROAST CORIANDER SEEDS, CHANNA DHAL, URAD DHAL, RED CHILLIES WITH 1/2 TSP OIL IN A KADAI . ROAST TILL THE DHALS TURN BROWN COLOUR . GRIND THIS WITH COCONUT IN A MIXER GRINDER .
5. HEAT 3 1/2 TBSP OF OIL IN A KADAI . ADD MUSTARD SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD CURRY LEAVES AND ASAFOETIDA .
6. CUT THE EGGPLANTS IN TO THIN LENGTH WISE PIECES . ADD THEM TO THE KADAI . ADD LITTLE SALT AND TURMERIC POWDER . CLOSE THE KADAI WITH A LID AND COOK TILL THE EGGPLANT PIECES ARE SOFT .
7. ADD THE GROUND POWDER TO THE KADAI .
8. ADD THE COOKED RICE TO THE KADAI . MIX WELL . ADD SOME MORE SALT . SWITCH OFF THE STOVE . SQUEEZE HALF LEMON AND ADD THIS JUICE TO THE WARM RICE AND MIX WELL . SERVE THE EGGPLANT RICE WITH CHIPS .