Vanghibath or Brinjal rice.

Ingredients :

Indian eggplant - 1lb, sliced long
Rice - 3 cups, fully cooked
Potatoes - peeled and cut into cubes
Peas - 1 cup
Coriander leaves - 1/2 cup, finely chopped
Vanghibath powder-grind
Coriander seeds -5 tbsp
Urad dal - 3 tbsp
Channa dal - 3 tbsp
Fenugreek seeds - 2 tbsp
Cumin seeds - 2 tbsp
Red chillies - 8
Cinnamon - few
cardamom - few
Cloves - few
Marati moggu - 2
(grind the above into a fine powder)
Seasoning -
Oil
Onions -2 medium, chopped
Red chillies - few
Curry leaves - 2 strands
Coriander leaves - 1 cup, finely chopped
Ginger-garlic paste - 1/2 a spoon
Turmeric powder - 1/2 spoon
Salt

Method :

After you fry all the ingredients in oil for seasoning, add the vanghibath powder and let it fry in oil on low heat for sometime. Then, add the vegetables and cook on low heat with a covered lid until done. Garnish it with coriander leaves when finished. Mix it properly with rice and serve along with raitha.