Dondakaya / Tindora Pulav

Ingredients: 
Basmathi Rice - 2 cups
Dondakaya / Tindora - 3/4 cup cut length wise
Brinjal - 1/4 cup cut into pieces
Mint - 15 leaves
Onions - 1 medium cut into length wise.
Green chilli's - 5 slit long
Turmeric - 1/2 tsp
Ginger garlic paste - 1 tsp
Cilantro / Coriander leaves - 1/2 nunch chopped
Lemon Juice - 2 tsp
Oil - 4 tbsp
Salt - As needed
Ghee - 2 tbsp
Dry coconut grated or pieces - 1/2 cup
Red Chilli's - 4 tsp
Dhaniya / Coriander seeds - 4 tbsps
Cumin seeds - 2 tsps
Water - 1/4 cup
Whole spices :
Cloves - 4
Cardamom - 4
Star anise - 1
Shahjeera - 1/2 tsp
Bay leaves - 2
Nutmeg - a pinch


Cooking Method:
Cook basmathi rice and set aside.
Dry roast dry coconut, red chilli's dhaniya / coriander seeds, cumin seeds until it starts changing the color. Grind into paste by adding water. You can add more water if needed.
Heat 2 tbsps oil in a pan and roast Dondakaya / Tindora until its cooked soft. Take it into a bowl.
Heat 2 tsps oil, ghee in the same pan. Add whole spices to it. Wait for few seconds. Add onions, green chilli's, turmeric, ginger garlic paste, mint leaves, brinjal, salt and let it cook well. Now add the grinded masala paste and salt to it and mix well. Let it cook until oil oozes out of it. Add Cilantro / Coriander leaves to it and mix it.

Add Dondakaya / Tindora to the mixture and let it cook for other 2 minutes.

Add basmathi rice to it and mix it well. Let it cook for other 2 minutes. Take it into a bowl and garnish it with coriander leaves. Its ready to be served.