Rice should be thoroughly rinsed before being put in a pressure cooker. Cook for two whistles after adding 2.5 cups of water. Give it five minutes to simmer. Turn off the heat at this point and let the steam escape naturally. With a fork, fluff the rice in the pressure cooker after opening it. Allow the rice to cool.
All ingredients, excluding the coconut, should be heated in 1 teaspoon oil before being added and roasting till light golden. Now whisk in the coconut after adding it. For a minute, roast it. After allowing it to cool, crush it into a powder. Save this for later use.
Oil in a kadai is now heating. Fry for a few minutes after adding all the seasoning ingredients.
Onions, green chillies, ginger, and curry leaves have now been added. Sauté for one minute.
Adding the brinjal now, thoroughly combine with the oil. Mix thoroughly after adding salt.
Cover the pan and cook for 5 to 8 minutes, or until the brinjal is tender. Remove the lid, then stir in the powdered vangibhaat and sugar. Mix well. Cook this for a few minutes.
Add the cooked rice and thoroughly combine it with the masala.
On low heat, cover it and let it steam for five minutes.