Add Oil to a pan. Add Mustard seeds, Asafoetida, curry leaves and dry red chilies. Cook till they splutter.
Add the chana daal to it and fry till its crunchy. Take everything out of the pan and keep it aside.
Fry the cashews and keep them aside.
Boil the eggplants till they change color, around 8-10 minutes. Drain the water and add the eggplants to the pan and saute.
Add the tempering of chana daal and mustard seeds to the eggplant.
Add the Vangibhaath masala, Tamarind paste, salt and water. Mix well.
Add the boiled rice and mix well.
Add coriander leaves. Cover and cook on low flame for 7-10 minutes.
Garnish with cashews and mint leaves. Serve with Peanut chutney.
Recipe Notes
The cashews can be substituted with peanuts.
I prefer boiling my eggplants. Its helps them cook completely and also absorb less oil. You can run sliced eggplant immersed in water in the microwave for 6 minutes too.