A quick rice dish that can make an ordinary dinner special. Wash a cup and a half of basmati rice and drain. Add some tumeric powder and about two heaped tablespoons of Bedekar or K-pra Goda masala (can be bought from the Indian store). Cut out roundels or one inch long pieces of about 100 gms of tendli (aka gherkin; again, Indian store). Cut one medium carrot into one inch long pieces and add about a half cup of fresh green peas. In a thick bottomed pan take two heaped spoons of ghee and add some rai. Add some cumin seeds and asafoetida. Put in some curry leaves. Cashewnut pieces can be added too. Add the cut vegetables and saute for a few mintues. Add the rice and masala mix. Saute for a few minutes till it is mixed well. Add a little more than double the quantity of water (than the rice) cover and cook. Check and stir at intervals to see that the rice does not stick to the bottom of the pan. When nearly done keep the pan on a flat skillet and keep on simmer. Garnish with fresh coriander leaves and grated coconut.

Serve with a piece of lemon accompanied by raita or koshimbir (salad).