1 cup rice
¼ kilo tondekai (ivygourd) cut length wise
150 gms vangibath masala (i use MTR)
1 cup of grated coconut
1tbsp of tamarind, soaked to become pulp
1 onion sliced lengthwise (Optional)
Salt and jaggery to taste.
Oil, and mustard for seasoning.
Cook tondekai and rice separately.
In a wok heat oil add in mustard when it spurts add in red chilli, onion. Sauté till onion turns translucent
Now add in the vangibath masala and scrapped coconut sauté for a minute
To this mixture add in the tondekai and rice and mix well.