Serves: 4
Total Calories: 259

1/4 cup Tamarind Paste
4 cups (1 recipe) Steamed Basmati Rice (Absorption Method)
1 cup grated fresh or frozen coconut or shredded unsweetened dried coconut
8 to 10 dried red chili peppers, such as chile de arbol, broken
1 1/2 teaspoons coriander seeds
1 tablespoon , dried yellow split garbanzo beans, (channa dal), sorted
1 tablespoon dried white urad beans (dhulli urad dal), sorted
1 teaspoon cumin seeds
2 teaspoons sesame seeds
1/2 teaspoon green cardamom, seeds
1/2 teaspoon black peppercorn
1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 tablespoons peanut oil
1 tablespoon black mustard seeds
1 tablespoon minced fresh curry leaves
1/8 teaspoon ground asafoetida
1 large eggplant (about 1 pound), cut in 1-inch pieces
1 teaspoon salt, or to taste

1. Prepare the tamarind paste and then the rice. Then place the coconut, red chili peppers, coriander, both the dals, cumin, sesame seeds, cardamom seeds, and black peppercorns in a medium skillet and dry-roast, stirring and shaking the skillet, over a medium heat until golden and fragrant, about 2 minutes. Let cool, then grind in a spice or coffee grinder until fine. Mix in the turmeric, cloves, and cinnamon.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the curry leaves, asafoetida, eggplant, salt, and half the ground spice mixture. Cover the pan and cook over medium-high heat the first 2 to 3 minutes, then reduce the heat to medium and cook until the eggplant is quite soft, about 10 minutes.

3. Add the tamarind paste and cook about 5 minutes. Gently mix in the cooked rice and most of the remaining ground spice mixture (save some for garnish). Cover and cook over low heat, 5 to 7 minutes, to blend the flavors. Transfer to a serving dish, sprinkle the reserved spice mixture on top, and serve.

VARIATION: To make this dish a biryani, preheat the oven to 400 F, then layer the rice and eggplant in an oven-safe dish, cover, and bake 15 to 20 minutes.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 259
Calories from Fat: 151

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