Heat oil in a pan on low flame and add hing, haldi, garam masala and red chilli powder, Stir well and let it cook for a minute.
Now add the crushed chilli and ginger. Keep stirring as the heat might burn the masalas.
Put in the green coriander leaves. Mix them well.
Add chopped onions and saute them.
Add the diced eggplant/baingan, gaourd/lauki and green peas, coati them in the spices.
Let this cook for 2-3 minutes and add soaked rice. Cook it for 2-3 minutes. This step will ensure shiny rice grains after cooking and each grain of rice comes out fluffy and separate from each other.
Now pour in the water in the pan. Water must be twice the amount of rice.
Add salt to taste.
Cover and cook with closed lid for 10 minutes.
After 10 minutes switch off the heat. Wait for 7-8 minutes and then open the lid.
Tahri is ready. Finish with some fried cashews and chopped coriander leaves.
Serve it hot with some raita or plain yogurt.