Mark of Pitchshifter’s Vegetable Biryani

1 1/2 Tbsp. vegetable oil
1/2 tsp. cumin
1/2 tsp. mustard
1/2 tsp. sesame seeds
1 tsp. hot red pepper powder
1 tsp. cumin
1 tsp. coriander powder
1/2 tsp. turmeric
1/2 tsp. garam masala
1/4-1/2 tsp. Pav Bahji masala
2 cups water
1/2 medium potato, chopped
1 cauliflower floret, chopped
1/4 sweet red pepper, chopped
1/2 carrot, peeled and sliced
1/4 cup eggplant, chopped
1 small, fresh, hot green pepper, chopped
1 Tbsp. fresh coriander leaves (cilantro), chopped
1 Tbsp. fresh coconut, chopped
Pinch freshly grated ginger
1 cup uncooked rice
1 tsp. salt
1/2 onion, chopped
1/2 tomato, chopped

• In a large saucepan, heat vegetable oil.
• Combine the cumin, mustard and sesame seeds.
• Cook the seed mixture in the oil. When the seeds start to pop, add the pepper powder, cumin, coriander, turmeric, garam masala and Pav Bahji masala.
• Add the water, potato, cauliflower, peppers, carrot, eggplant, coriander, coconut, and ginger. Bring to a boil.
• Lower the heat and add the rice and salt.
• Bring the mixture back to a boil. Once the mixture boils add the onion and tomato.
• Simmer on low, half-covered, for 15 to 20 minutes, adding more water if needed (the mixture might still look damp). Let sit a few minutes, then serve.