Ingredients:

Rice (basmati / sona masoori / ambemohor / surti kolam rice): 5 cups
Boiling water: 5-7 cups
Ivy gourds (tindora): 3 cups or two bags frozen
Mustard seeds: 1 tsp
Curry leaves: few
Hing (Asafoetida): ½ tsp
Green chillies (slit): 6-7
Cashews (broken): 25-30
Oil: 5 tbsp
Salt to taste
Fresh coconut (can substitute with sweetened dry coconut): ½ cup
Coriander (chopped): 1 fresh bunch.

Masala mixture:
Shredded coconut: ¼ cup
Cloves: 4
Cinnamon sticks: 2 large
Sesame seeds: 1 tbsp
Coriander seeds: 2 ½ tbsp
Cumin seeds: 2 tsp

Directions:

Roast the masala mixture on moderate heat, until the coconut turns golden brown. Let cool and grind to a powder in a spice/coffee grinder. Keep aside.

Wash the rice well, drain and keep aside.

Heat oil in a heavy bottomed pan, add mustard seeds. When the seeds pop, add curry leaves, asafoetida and chillies and sauté for a minute or two. Add gourds and sauté 2 minutes. Add rice and fry for 3-4 minutes. Add the powdered spices and fry for 2-3 minutes. Add hot water, salt and cashews, bring to boil. Reduce heat to medium, cover pan and cook until rice is done. Garnish with coconut and chopped coriander.

*Variation: Substitute tindora with eggplants, bell peppers, peas, sugar snap beans or a combination of vegetables. If using bell peppers however, add them after rice is almost cooked.

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