Rinse 200 g Basmati rice until water runs clear, then set aside.
2
Cut 300 g eggplant into 2 cm cubes.
3
Heat 20 g ghee in a pan, then fry 20 g coriander seeds, 5 g cumin seeds, 5 g mustard seeds, 2 g fenugreek seeds, 1 g cinnamon stick, 1 g clove, and 1 g asafoetida until fragrant.
