For the Khichdi:
2 tablespoons vegetable oil
1 medium onion, thinly sliced (about 1 cup)
2 inch stick cinnamon
3 cloves
1 tablespoon garlic, grated on a microplane grater
1 tablespoon ginger, grated on a microplane grater
1 tablespoon ground cumin
½ teaspoon ground turmeric
I medium potato, cut into 1/2-inch dice (about 1 cup)
6 cauliflower florettes (about 1/4 cup)
1 cup rice, washed and drained
1½ cups mixed lentils (split green gram/mung dal, split yellow gram tuvar dal, or any lentil of your choice) washed and drained
1 teaspoon red chilli powder (or more according to taste)
Kosher salt
½ cup chopped coriander leaves and stems
1 medium tomato cut into rounds
4 cups water
½ tablespoon ghee

For the Eggplant Fritters:
1 medium sized eggplant, about 6 inches, cut into 1/2-inch rounds
2 1/2 tablespoon split Bengal gram flour
1 teaspoon salt
1 teaspoon ground red chilli
½ teaspoon ground turmeric
2 tablespoons water (or a little more-to make a thick coating batter consistency)
3 tablespoons vegetable oil