MASALA BHAATA

DIRECTION
Quarter the brinjals lengthways and keep them dipped in salted water. Quarter the tendlis lengthways. Heat a non-stick pan. Add coriander seeds and cumin seeds and dry roast till fragrant. Transfer them into a mixer jar. Add dried coconut to the pan and roast till it is lightly browned. Transfer this into the mixer jar. Add red chillies and a little water and grind to a paste. Heat oil in a deep non-stick pan. Add bay leaves, green cardamoms and cloves and sauté for ½ minute. Add brinjals, tendlis and turmeric powder and mix well. Add the ground paste and sauté for 2-3 minutes. Add rice and mix lightly. Add 3 cups hot water and salt and mix. Add goda masala and mix. Add half the fried cashewnuts. Cover and cook till the rice is done. Serve garnished with scraped coconut, coriander leaves and the remaining fried cashewnuts.