1. Cook rice in 1&1/4 cup of water and set aside.
2. Heat oil in a wide pan.
3. Add jeera. When it crackles, add hing, curry leaves and onion.
4. When onion turns golden brown, add sliced tindora.
5. Fry for 5 minutes.
6. Now add chopped potatoes, sprinkle salt and cover the pan with a lid.
7. When the veggies are almost cooked, open the lid and fry for 5 minutes until they turn crispy.
8. Add cooked rice and ground pepper. Toss everything together without mashing the rice.
9. Serve with pappad or raitha.

Courtesy: http://spicesetc.blogspot.com/