Eggplant Rice

Heat a teaspoon of coconut oil

Add the masala ingredients to the skillet (except the turmeric)

Roast over low to medium low heat until the ingredients are a few shades darker and very fragrant

Remove the masala ingredients to a dish lined with a paper towel

Press on them with the paper towel to absorb any oil

Once cool, place them in a spice grinder or blender with the turmeric, if using, and blend into a powder and set aside

Heat the remaining teaspoon of oil and add the mustard seeds

Once they sputter, add the curry leaves and saute them a minute or two until they begin to look crispy Add the eggplants along with a teaspoon of salt

Stir to mix, then cover the skillet with a lid, turn the heat to low or medium low, and let the eggplants cook about 5-10 minutes until they are really tender

Once the eggplants are cooked, add in the peanut powder and saute another couple of minutes

Now add the cooked rice and the blended spice powder, let it cook for a few minutes and serve hot