Heat oil in a large thick bottomed pan on medium heat. When hot temper the oil with dried red chilli, bay leaf, cumin seeds, mustard seeds, curry leaves and a pinch of hing.
When the seeds sizzles and splatters add in the sliced onions and fry until translucent.
Now toss in the eggplants/baingan along with some salt and fry for 4-5 minutes covered until the aubergine is soft.
Add in the goda masala powder and turmeric powder and mix everything well so that it coats each and every eggplant piece.
Add the yogurt to the eggplant and mix well.
Now add the rice to the eggplant and stir well.
Check the seasoning ad salt and jaggery at this point.
Now add 4 cups of water to it, mix well cover add cook on low heat for 15-20 minutes or until the rice and eggplant is cooked through.
Garnish with chopped coriander leaves, cashew nuts and grated coconut. And serve with raita.