First of all dry roast chana dal and udad dal until it is fragrant. Take it out in a bowl. Now add coriander seeds, cumin, fenugreek seeds, red chilli, cinnamon, cloves, cardamom and mace to the pan and roast everything on low heat.

Now add poppy seeds and desiccated coconut to the pan and roast it on low heat for half a minute. Turn off the heat. Add all these things to dal and let everything cool down. When it is completely cold, add it to a mixture jar and make a powder out of it. This will give you roughly 1/2 cup spice powder. It can be stored in an air tight bottle in the refrigerator.

Heat oil in a pan and add mustard seeds and cumin to it. When mustard seeds crackle, add chanadal, udad dal and groundnuts to it. When groundnuts are roasted properly, add hing, curry leaves and dry red chilli. Now add turmeric, salt and eggplant to it and give it a good mix. Cook it on medium to high heat stirring in between. When eggplants are almost cooked, add jaggery and tamarind pulp to it.

Now add vangi bath spice powder to it and mix everything well. Add 1/4 cup of water and cook it on medium heat for a minute. Now add cooked rice to it and give it a good mix. Cook it for 2 minutes and add coriander leaves before turning off the heat.