Dry-roast the peppercorns, cloves, cinnamon, cardamom, coriander seeds, sesame and half the cumin seeds. After these are fragrant and the coriander and cumin are lightly browned, remove to a spice grinder.
In the same skillet, roast the coconut, watching it like a hawk because coconut burns very easily. Once it's lightly golden-brown, add it to the rest of the spices in the spice grinder.
Powder the mixture and set aside.
In a fairly large saucepan, heat the oil.
Add the asafetida, mustard and remaining cumin seeds.
When they sputter, add the curry leaves, chillies, and the chopped vegetables. Stir-fry for about 5 minutes on medium heat.
Add the rice, salt and turmeric. Mix together, and then add the peanuts, cashewnut pieces, the powdered spices. Mix again.
Add 3 cups of water and bring to a boil.
Turn the heat to medium-low, cover the saucepan with a tight-fitting lid, and leave it alone to cook for 15 minutes.
Turn off the heat and allow the rice to stand, without removing the lid, another 10 minutes at least.
Remove the lid, garnish with coriander leaves, and fluff the rice gently with a fork. Serve hot, with a fresh vegetable salad or a raita made with soy yogurt.