1 cup uncooked rice
1-2 eggplants (5-6 brinjals) I prefer the long chinese eggplants
1/2 tablespoon lime juice
salt to taste
Dry powder mix
1 table spoon of Vangi bath powder (MTR or any other brand)
1/4 cup each of dry roasted chana dal and urad dal powder (roast the dal in a wok or kadai. Alternatively you can put it in microwave for 1 minute on high power. Once the dal cools down grind it in a chutney pot or using a coffee grinder)
For the wet paste :
1/2 cup of dessicated coconut powder
3 green chillies
a few sprigs of coriander(1/4 cup)
4 tablespoons of ghee(optional) or you can use oil
For the Popu or Baghara
1 teaspoon urad dal
1 teaspoon chana dal
1 teaspoon mustard seeds
2 dry red chillies
A few curry leaves
A pinch of hing/asafoetida
Cook the rice in 2 cups of water.
Mix the vangi bath powder, chana dal powder and ural dal powder. Divide this into 2 equal parts.
Mix the coconut powder, chillies and coriander and grind it to make a paste
In a large skillet, heat oil/ghee and pop mustard seeds, asofotida, red chillies, curry leaves, turmeric powder, urad dal and chana dal. Add the eggplants and cook until tender.
Turn the heat off, add the wet paste, lime juice and half of the dry powder and mix with the eggplants.
Add ghee, salt and the remaining dry powder to the hot cooked rice and mix.
Now mix the cooked eggplants with the rice.