Start by washing the rice (2-3 times) and soaking it in water for about 15-20 mins.
Heat ghee (or oil for a vegan option a flat bottomed pan which has a lid.
To this, add our whole spices- cinnamon, cloves and cumin seeds. Saute for a few seconds till the cumin seeds start to splutter.
To complete the tadka (tempering), add hinga (asefotida, readily available in indian storeand turmeric powder.
Add the chopped cashews. Stir around.
Add the chopped ivy gourd.
Season with salt, mix well, cover and cook for about 5 mins.
After the ivy gourd cooks for 5 mins, drain the rice that has been soaking and add to the pan.
Add the powdered spices- red chili powder, kala/goda masala and sugar.
Mix well and add yoghurt (or lemon juice for a vegan option).
Add boiling water (the ratio of rice: water is 1:2), mix well and season with salt to taste.
Cover and cook on low to medium flame for about 15 mins until the rice is cooked through.
Garnish with freshly chopped cilantro leaves and/or freshly grated coconut. Serve hot!