Tangy Spicy Kundru Bhat (Ivy Gourd Rice)

Ingredients:
250-300 gms Ivy Gourd (Kundru)
3/4 Cup Basmati Rice
1/4 tsp Mustard Seeds (Sarson)
A pinch of Asafoestida (Heeng)
1/2 tsp Turmeric Powder
2 Cloves (Laung)
2 tbsp Roasted Chana Dal
3 tbsp Raw Peanuts
5 tsp Puliogare powder (Ready made powder for making Taramrind rice) or 2 tbsp Tamarind paste
4 tsp Sambar powder
1 tsp Cumin powder (Jeera)
1 Whole Red Chillies
1 Green Chilli - slit into halves
1/2 tsp Lemon Juice
10-12 Curry leaves
Salt to Taste
4 tbsp Oil
Method:

Wash and boil the rice with few drops of oil and lemon juice.Soak the Kundru in water for an hour. Scrub the surface clean. Set aside to dry. Cut the edges off and slit into vertical halves. If the Kundru seems too thick, cut into four pieces.Heat Oil in a wok. Add Mustard seeds. When they start to splutter, add Asafoetida, Cumin, Cloves, Red Chilli.Add Chana Dal and Peanuts. When they start to brown, add Tuermeric powder. Add Curry leaves and Gree Chilli. Add Kundru and Salt. Mix well. Cover and cook. Stir in between.When Kundru is cooked (the skin will shrink. You can also check by cutting a piece with spatula.) add Tamarind powder or paste. Mix and cook for 2 minutes.Add 1/4 cup of water and Sambar powder. Bring the water to a boil and cook for a minute. Now add rice and mix. Cover and cook for a minute. Turn off the heat.Drizzle some ghee on top and serve hot.