Ivy gourd little gourd [ kovakkai ] masala rice

Ingredients :

• Basmathi rice - 1 glass [ soaked in water ]
• Little gourd [ kovakkai ] - 250 g. m [ cut in to round  thin  pieces ]
• Onion - 2 [ cut into small pieces ]
• Potato small - 2 [ cut into small pieces ]
• Salt - as per taste
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 3 / 4 sp
• Sugar - 1 / 2 sp
• Roasted peanuts - 1 handful
• Curry leaves - little
• Chopped coriander leaves - little
• Masala powder - 2 sp
• Oil - 3 tbl. sp
• Ghee - 2 tbl. sp

For seasoing :

• Mustard seeds - 1 sp
• Broken black gram dal - 1 / 2 sp
• Curry leaves - little

For masala powder - [ dry roast powder ] :

• Dhania seeds - 2 sp [ coriander seeds ]
• Bengal gram dal - 1 sp
• Dry red chillies - 4 to 5
• Broken black gram dal - 1 sp
• Grated fresh coconut - 1 / 2 cup
•  [ Dry roast all ingredients in little oil and grind coarsely and keep aside ]

Method :

First take one pressure cooker and boil the soaked basmathi rice. And allow to cool. Then take one deep bottom kadai, add oil to that. Heat it and add mustard seeds when it splutters, add black gram dal to that and fry till the dal change in to light brown colour. Then add cut onions to that, fry for 5 mints till transparent. Add cut little gourd, cut potato  to  that. Mix well, add salt, turmeric, red chilli, sugar, peanut. Close with a plate and fry for 5 mints in lower flame,  till the subji becomes tender. Mix the dry roast masala powder and add the rice to that. Pour 2 sp of ghee to that. Garnish with chopped coriander leaves. Serve hot with roasted papad.