Wash and drain the rice thoroughly at least 1 hour prior to use.

In a small dry skillet on medium low heat, toast the cumin seeds, coriander seeds, dried red chilies and desiccated coconut. Stir fry until fragrant and lightly toasted. Be careful not to burn the spices. Remove quickly from the heat and add the garam masala. Let cool and using a spice grinder (or clean coffee grinder) grind the spices into a fine powder.

Just before needed, trim and cut the eggplant into even pieces (1 inch in size).

In a large deep skillet or soup pot on medium high heat, add the oil. When hot, add the black mustard seeds, asafetida and the fresh curry leaves. Next, add the rice and stir until well coated with the fragrant oil (about 2-3 minutes). Add the cashews, bay leaf, salt and the freshly ground spice mixture. Mix well to combine and add the eggplant pieces. Add 4 cups of water and bring to a good boil, cover and reduce the heat. Let simmer until done (around 10-12 minutes). Halfway through the cooking process, add the yogurt and carefully stir through the rice and eggplant mixture. The rice should be thoroughly cooked and the eggplant should be soft and tender. Garnish with freshly chopped cilantro and freshly grated coconut. Serve hot with papad and yogurt on the side.