1. Wash, clean and soak rice in 3 cups salted water for 20 minutes.

2. Cut brinjals into quarters lengthwise, keeping stems attached.

3. Heat oil, add seeds, bayleaf,allow to splutter.

4. Add asafoetida, curry leaves, stir.

5. Add brinjals, garam masala, cinnamon clove powder, stir for a
minute.

6. Drain and save rice from water.

7. Add rice, stirfry for 2-3 minutes.

8. Add paste, cook for 2-3 minutes more.

9. Add all other ingredients, stir gently.

10. Add 3 cups saved water.

11. Add salt to taste.

12. Cover, simmer and cook till rice is done, but no water is remaining.

Serve piping hot.

Making time: 30 minutes (excluding rice soaking time)
Makes: 2-3 servings