Cut the brinjals each into about five lengthwise slices. Save them in water. Peel the potatoes and cut into large pieces and save in water. Cut the carrots into thick discs. Peel the banana and cut into large pieces.

Take a deep bottomed pan, add two spoons of ghee, fry the cashew nuts first and then add the remaining ghee and add all the vegetables, green peas and the sorrel leaves and fry for about five minutes till the raw smell is gone and oil shows up.

Add the green chilies and the tomato pieces, mix well, add salt and mix again. Place a lid allow the contents to simmer in low flame.

Add the coconut pieces, garlic bulbs, ginger piece, cardamom, coriander seeds, cloves, cinnamon and poppy seeds into a grinding jar and prepare a smooth paste.

Add this paste and some more salt if required and curry leaves to the simmering vegetables and fry well.

Wash the rice and add to the above ingredients. Mix well. Add four cups of water, stir thoroughly, place the lid and allow to cook on medium flame until the contents are well blended.

Top the preparation with chopped coriander leaves and serve with curd chutney.