Wash and soak the rice in water for 30 minutes.

Wash and remove the stems from the brinjals.

Slice the brinjals and put them in a bowl of water to prevent discoloration.

Dry roast coriander seeds, black peppercorns, cinnamon stick, dry red chilli, and dry coconut separately in a small pan.

Cool the roasted spices and coarsely grind them together in a blender to make the Vaangi Bhaat spice mix.

In a heavy bottom pan/wok, heat sunflower oil.

Add mustard seeds and wait until they splutter.

Drain the brinjal slices and add them to the pan.

Add asafoetida (hing) and turmeric powder.

Stir and add 2 to 2 ½ tablespoons of the ground spice mix.

Sauté for a minute.

Drain the rice and add it to the brinjals.

Mix well and add the required amount of water (adjust based on rice type).

Add salt to taste.

Stir and cook covered until the rice is fully cooked.

Once cooked, garnish with fresh coriander leaves.

Serve hot with Lauki Raita, Burani Raita, or any other Raita of your choice.