Wash and halve the Kundri / Ivy Gourd. Set aside.
Roast the ingredients under ‘Spice Powder’ section for a min and in a blender make a powder. Set aside
In a wok heat oil and add mustard seeds. When it splutters add slit green chillies and cardamom seeds, cinnamon stick, cloves and stir for 1 mins. Add halved Kundri / Ivy Gourd and fry for 2-3 mins
Add red chilli powder, turmeric powder and stir. Add water and cover to cook for 3-4 mins
In a wok boil water and add the rice to cook 3/4. Set aside
To the wok where the Kundri / Ivy Gourd is cooked add the ‘Spice Powder’ and stir for 4-5 mins
Add cooked rice and stir very well. Add salt and stir once more
Plate it and garnish with grated coconut and coriander leaves. Enjoy hot
