PREPARATION

1. In a blender, add 2 pods cloves, 1 inch cinnamon stick, 1 teaspoon cumin, 1 teaspoon coriander seeds, 1 teaspoon sesame seeds, 1/2 teaspoon caraway seeds, 50 grams coconut and blend it into a fine powder.

2. Heat 2 tablespoons ghee in a heavy skillet, add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 3 pods green cardamom, 4 pods cloves, 1/4 teaspoon

fenugreek seeds, 1/4 teaspoon curry leaves, 2 green chili and saute for 2 - 3 minutes.

3. Add 1/4 teaspoon asafoetida and stir well.

4. Then, add 150 grams ivy gourd and mix it well.

5. Add 1/2 teaspoon turmeric and stir well.

6. Now, add 350 grams soaked rice and mix it well.

7. Add the blended mixture and mix it well.

8. Cook for 3 - 5 minutes.

9. Add 600 milliliters water, 1/2 teaspoon red chili, 1/2 teaspoon salt and mix it again.

10. Cover it with lid and cook for 15 - 20 minutes or until the rice is cooked.

11. Garnish with coconut.

12. Serve hot.