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1
Heat oil in a large saucepan over medium heat until shimmering. Add the onions and cook, stirring frequently until just beginning to brown, about 4 minutes. Add cinnamon stick and cloves and cook, stirring constantly, until fragrant, about 30 seconds. Reduce heat to low. Add garlic and ginger and cook, stirring constantly, until aromatic, about 30 seconds. Add cumin and turmeric and continue to cook over low heat, stirring constantly, until oil separates, about 1 minute longer.
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2
Add the potato and cauliflower and cook, stirring constantly for 30 seconds. Add the rice and lentils and cook for one minute, stirring to coat with spices. Add the chilli powder, a pinch of salt, corriander, tomatoes, and water, and stir to combine. Bring to a boil over high heat. Cover and reduce heat to lowest possible setting and cook until rice is tender, about 10 minutes. Keep warm while making eggplant fritters.
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3
Cut the eggplant into 1-centimeter rounds. Whisk together gram flour, salt, red chilli, turmeric and water into a medium bowl. Add water and whisk to form a mixture with the consistency of pancake batter.
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4
Heat oil over medium high heat until shimmering. Reduce heat to low. Dip eggplant slices in batter, allow excess to drain, and cook until golden brown on both sides, 5 to 7 minutes per side. Drain, season with salt, and serve immediately with hot khichdi.
