1. Cook rice, drain when done, but not mushy.

2. Keep warm, till required.

3. Heat oil in a wok, add onions,garlic,stir fry till tender.

4. Add vegetables, stirfry till vegetables are crisp and done.

5. Add spice powders, spice paste, sauce, salt, tomatoes, water, stir.

6. Add rice, toss well with fork, serve hot.

7. Garnish with khandvi strips or rolls, fresh grated coconut and Curry leaves.

Making time: 30 minutes
Makes: 45 minutes
Shelflife: Best fresh or kept warm in steamer for 3-4 hours.