Ingredients:
Rice – 1 cup
Cauliflower Florets – 10 to 12
Oil – 2 tblsp
Cumin Seeds – 1/2 tsp
Coriander Powder – 2 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Mango Powder (Amchoor) – 1 tsp
Bottle Gourd – 5 inch piece, peeled and cubed
Salt – 1 tsp
Grind to a Paste:
Onion – 1, medium, roughly chopped
Tomato – 1, large, roughly chopped
Ginger – 1 inch piece, roughly chopped
Garlic – 2 to 3 cloves, roughly chopped
Garnish:
Coriander Leaves – 1 tblsp, chopped
Method:
1. Wash rice and soak in water for 15 minutes.
2. Wash cauliflower and soak in water for 10 minutes.
3. Heat oil in a heavy based pan over moderate heat.
4. Sprinkle in cumin seeds and when they splutter, mix in ground paste, coriander powder, red chilli powder, amchoor and turmeric powder.
5. Stir fry till well cooked and oil floats to the surface.
6. Drain cauliflower and add to pan with bottle gourd.
7. Cook over low heat for about 5 minutes till gourd is tender.
8. Drain rice and add to pan.
9. Stir till translucent.
10. Mix in salt and 2 cups water.
11. Cook rice for 10 to 15 minutes, till water is absorbed and rice is tender.
12. Stir lightly.
13. Garnish with coriander leaves.
14. Serve hot.
