Wash and boil rice in plenty of water till ¾th done. Drain well, 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. Cool and grind to a coarse powder.
Peel and slice onions, wash and cut brinjals into four or six pieces. Wash and slit the green chillies.
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. Add the onion and sauté till it turns pink.
Add the green chillies 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 till the brinjal 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.
Chef TipYou can substitute the tamarind with the juice of one lemon. Add the lemon juice after the rice is fully cooked.