GETTING READY

1. Take the eggplants and cut into 4 (in a cross shape), leaving the bottom of the eggplant uncut. Put the cut eggplants into a bowl of water and set aside.

2. In a separate bowl, mix all the ingredients for the stuffing. Take each eggplant and fill the insides with the prepared stuffing. Set aside.

MAKING

3. Heat a pressure cooker over medium heat.(You may use a regular pot, if desired) Add oil, ghee and allow it to heat up.

4. When hot, add mustard seeds, cumin seeds, asafoetida and curry leaves.

5. When the seeds start spluttering, add the stuffed eggplants and the leftover stuffing, if any.

6. Add the rice, dal, water, salt and stir well. Cover and cook until you hear 5 - 6 whistles of pressure release.

7. Once done, allow the pressure cooker to naturally cool. Then, uncover and garnish with freshly chopped coriander leaves.

SERVING

8. Serve hot with kadhi, papad and pickle.