Roast spices on low heat till brown. Grind in a dry grinder.
Wash and soak rice and dal for some time.
Pressure cook dal for one whistle. It will be half done.
Either in a large heavy saucepan or in the pressure cooker, heat some ghee. Add the mustard and cumin seeds, asafoetida, curry leaves and onions.
Add the ginger-garlic and fry till onions are pink. Add brinjal and other vegetables and rice. Add 8-10 cups of water.
When it comes to a boil, add the dal. Add all the dry masalas, ground masala, tamarind juice and jaggery. Cover and allow to cook till the rice is done. Or if using the pressure cooker, cook for 2 whistles. Add 2 tbsp ghee (optional) and stir gently. Garnish with coriander.
Serve piping hot.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.