Heat ghee, sauté cumin seeds, add rice and 4 cups water, cook until done.
Coat eggplants with coconut paste, mustard seeds, cumin, turmeric, chili powder, and salt, then fry until golden.
Boil water with soy sauce, chili sauce, chili flakes, black pepper, and bouillon.
Mix semolina, yogurt, sugar, oil, baking powder, and coconut flakes into a batter.
Marinate chicken with cilantro, mint, ginger-garlic paste, green chili, yogurt, and salt for 2 hours.
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