PREPARATION

1. In a bowl, add 440 milliliters water, 1 teaspoon salt and mix well.

2. Take 180 grams eggplant and cut it into pieces.

3. Put this into the salted water and soak for 30 minutes.

4. Heat 70 milliliters oil in a heavy skillet, add 3/4 teaspoon mustard seeds, 1 teaspoon split bengal gram, 1 teaspoon split black gram,1 dry red chili, 15 curry leaves, 1 green chili and saute for 2 - 3 minutes.

5. Now, add the soaked eggplant into it and stir well.

6. Add 3 teaspoons roasted peanuts, 110 grams tamarind and mix well.

7. Cook for 7 - 10 minutes or till the eggplant is cooked.

8. Now, add 2 teaspoons van bhath powder, 1/4 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon jaggery and mix well.

9. Add 320 grams boiled rice and mix it well.

10. Serve hot.