Ingredients:

Raw rice                          -       1½ cups

Ghee                                       -        2 tbsp

Salt                                          -        to taste

Tamarind                                -        size of small lime

Grated coconut                      -        ½ cup

Water                                      -        4 cups

Cloves                                    -        2

Small brinjals                         -        300 Gms

Masala powder

Grated copra                           -        5 tbsp

Cumin seeds                           -        1tsp

Turmeric powder                   -        ½ tsp

Shah jeera                               -        ¼ tsp

Coriander seeds                      -        2 tbsp

Red chillies                            -        6-8

Cloves and cardamom           -        2 each

Nutmeg                                   -        a small piece

Seasoning 

Ghee or oil                             -        3 tbsp

Black gram dal                       -        2 tsp

Curry leaves                           -        few

Mustard seeds                        -        1 tsp

Peanuts                                   -        2 tbsp

Method:

Roast all the masala ingredients using very little oil and powder together. Wash the rice, drain and mix with ½ the powder and salt to taste. Heat 2 tbsp ghee, fry cloves for ½ minute and add to rice. Add 4 cups water and place over the cooking plate in the cooking pan. Press the switch to “Cooking”. When the rice is done the switch will move to “Keep Warm”. Meanwhile, soak tamarind in ½ cup water and extract the juice. Wash and cut brinjals into quarters. Heat oil and season with mustard, black gram dal, peanuts and curry leaves. Add remaining masala and salt. Add tamarind juice, cover and cook on a low flame till brinjals are soft but not mushy. Add to cooked rice, mix gently, and keep warm at least for 10 minutes. At the time of serving add grated coconut, mix and serve hot.

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