Tindora/Ivy Gourd/Kovakkai sliced - 1 cup
Potato - 1 chopped
Onion - 1/2 cup thinly sliced
Raw/Sona Masuri Rice - 1/2 cup uncooked
Freshly ground black pepper - 3/4 to 1 tsp
Hing - 1/4 tsp
Oil - 5 tsp
Curry leaves - a few
Cook rice in 1 1/4 cup water and set aside.
Heat oil in a wide pan. Add jeera. When it crackles, add hing, curry leaves and onion.
When onion turns golden brown, add sliced tindora.
Fry for 5 minutes.
Now add chopped potatoes, sprinkle salt and cover the pan with a lid.
When the veggies are almost cooked, open the lid and fry for 5 minutes until they turn crispy.
Add cooked rice and ground pepper. Toss everything together without mashing the rice.
Serve with pappad or raitha.