Ingredients:

• 1 cup – tindora/ivy gourd, sliced
• 1 – potato, chopped
• 1/2 cup – onion, thinly sliced
• 1/2 cup – raw rice, uncooked
• salt to taste
• 3/4-1 tsp – freshly ground black pepper
• 1/4 tsp – Hing
• 5 tsp – oil
• a few Curry leaves

Method:

1. Cook the rice in 1.25 cups of water and set aside.
2. Heat oil in a wide pan. Add jeera.
3. When the jeera starts to crackle, add hing, curry leaves and onion.
4. When the onion turns golden brown, add the sliced tindora.
5. Fry for 5 minutes.
6. Add the chopped potatoes, sprinkle salt and cover the pan with a lid.
7. When the vegetables are almost cooked, open the lid and fry for 5 minutes until they turn crispy.
8. Add the cooked rice and ground pepper.
9. Toss the ingredients together without mashing the rice.
10. Serve with pappad or raita.
11. Recipe courtesy: Indian Vegetarian Kitchen