Vangi Bhaath (South Indian Rice Pilaf with Eggplants)

I was looking for a new recipe. I had eggplants and wanted to try to use it differently. I had heard of Vangi Bhath from my friend and decided to give it a try. This time, I made the spice mix at home and now have a ton to use in the future. But I swear I won't make the spice mix again! It felt like a lot of work and my grinder died in the process :(
This is one expensive Vangi Bhath lol

Serves 4.

Ingredients:
1. 2 cups steamed white rice, cooled.
2. 1 brinjal/eggplant/baigan cut in wedges
3. 6 sprigs of fresh curry leaves
4. 1 fist of cashewnuts
5. Oil
6. 1 cup and 1 tbsp chana dal (split yellowgram)
7. 3/4 cup and 1 tbsp urad dal (white lentils)
8. Salt to taste
9. 4-5 Dried red chili
10. 1/4 tsp and 1/2 tsp Heeng
11. 1 thai chili, minced
12. 1/2 tsp Turmeric powder
13. Pulp of a small ball of tamarind.
14. 8-10 tsp Coriander powder
15. 3-4 cloves
16. 3 1 inch cinnamon sticks
17. 1 tbsp poppy seeds
18. 1 tbsp jaggery
19. 1 tsp, mustard seeds

Instructions:
1. Dry roast 1 cup chana dal, 3/4 cup urad dal, cinnamon sticks, cloves, poppy seeds, 3 dried red chili.
2. Set aside and let it cool.
3. Heat oil in a wok and fry 3 sprigs of curry leaves until crisp.
4. Grind the above dry roasted ingredients with crisp curry leaves, coriander powder, 1/2 tsp heeng, 1 tsp salt. Set aside this spice mix.
5. In a wok, heat oil and then add mustard seeds.
6. When it splutters. add 1 tsp chana dal, 1 tsp urad dal, 3 sprigs of curry leaves, 1/4 tsp heeng, thai chili, 1/2 dried red chili, cashewnuts and fry until the lentils turn golden brown.
7. Next add turmeric powder, jaggery, tamarind pulp, and eggplants and cover and cook until al-dente.
8. Add 1 tsp spice mix and steamed rice.
9. Mix and cook on low heat for 5-10 mins.

Serve with cucumber raita and garlic papad.

Source: Monsoon Spice.