Heat the oil in a skillet.
Add the cumin seeds and when they sputter, add the poppy seeds, peanuts, green chilies and jaggery.
Saute until the mixture is toasted and begins to brown, about 2 minutes.
Add the eggplants and mix them well. Now add 3 cups of hot water.
When the water comes to a boil, add the rice. Add salt to taste.
Bring the mixture back to a boil. Then cover with a tight-fitting lid, turn the heat to low, and let the rice cook for 15 minutes. After 15 minutes turn off the heat and let the pulao stand at least another 10 minutes before serving.