Soak rice for 1 hour, drain

Cross slit brinjals and keep them in salted water

In a large pan heat up oil, add mustard and cumin then add curry leaves, green chillies and onion

When translucent add half of the grated coconut, cook for 2 minutes

Add chopped tomato, turmeric and 1 tsp goda masala, add salt. When tomato gets mushy switch off the gas.

When masala is slight cool, stuff it in the brinjals. There will be leftover masala too.

In the same pan add stuffed brinjals and cook them for few minutes, add soaked rice and three cups of water, remaining goda masala and salt.

Cover and cook. When rice is al dente add, remaining grated coconut, coriander leaves and roasted cashew nuts. Mix gently for few minutes