Brinjal/eggplants - slit twice, cut the stalk
Cardamon pods 3
Bay leaves 2
Maratti mokku 2
Star anise 1
Basmati rice / Short Grained Rice 2 cups
Green chilies 6 slitted
Onion 1 sliced
Tomato 1 large chopped
Garlic 2 cloves made into paste
Ginger 2" size peeled and made into paste
Mint leaves 1 fistful
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Ghee 1/4 cup.
In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, maratti mokku, bay leaves, star anise and green chilies. Fry them till chilies crack and try to turn opaque.
Now add onion to this and fry them really well, until its pungent smell is all gone. Followed by ginger and garlic paste, fry them till raw odor leaves the pan. Then add tomatoes, mint and coriander leaves. Fry them till the leaves wilt.
Add salt and chili powders. Followed by eggplants. Let the oil coat onto the vegetables...its pretty to watch this process, isn't it!?
Then, add about 4 cups of water and bring this to boil. Now, add rice...cover and cook till tender.
Serve warm as a main dish, vegetarian's would surely appreciate it:)