Heat oil in a pan and temper with the cumin seeds and mustard seeds. After it stops spluttering, add the asafoetida, peppercorns and the curry leaves.
Now add the chopped eggplants, turmeric powder and salt and saute till light brown. Add the rice, half of the cashew nuts, goda masala and 1 1/2 cups water.
Pressures cook for 2 whistles. Serve, garnished with cashew and coriander leaves.
