Wash and boil rice in plenty of water till ¾th done. Drain it well and mix 4 tablespoons of oil and cool. Soak the tamarind in warm water and extract the pulp and keep aside. Heat 2 tablespoons of oil and lightly fry the masala ingredients and Cool and grind to a coarse powder.
Slice the onions, wash and cut those brinjals into four or six pieces. Wash and slit the green chillies then Soak chana dal for about 10 minutes, drain and keep aside. Heat the remaining oil and temper with mustard seeds, red chillies, curry leaves and the chana dal. Fry till well roasted and light brown in color. Also add the onion and sauté till it turns pink. Add the green chilies and stir.
Add the brinjals and stir-fry on high heat till it is half done. Sprinkle turmeric powder, asafoetida and salt and add the tamarind pulp. Add the masala powder and cook the brinjal till it is completely cooked. Mix the rice into this thoroughly and toss over high heat. Reduce heat, sprinkle little water, cover and cook till the rice is soft and completely cooked. -