Wash, towel dry, remove ends and slit Thondekai/Tindora into lengthwise quarters. While cutting, discard any that are light to fiery orange which means they are tough, ripe and tart.

To cook basmati rice - Wash the rice couple of times, strain the water and let sit for 20 mins. Heat ghee or oil in a heavy bottom pan. Add rice and stir until the grains are opaque for about 5 mins. Add about 3 cups of water (I prefer hot water to hasten cooking) and let it come to a rolling boil and cook till 3/4th of the water has been absorbed. Turn down the heat to simmer and cook covered until rice is soft and grains are separate for about 10 mins. (should not be mushy).

Meanwhile, in a blender, grind the “to grind” ingredients along with 1/4 cup of water (more if required) to a smooth paste and keep aside.

For the tempering, heat oil in a medium-large kadai / sauté pan over high heat. When the oil is hot and shimmering, add mustard seeds. When they start to splutter, reduce the heat to medium and add hing quickly followed by whole cashews, urad dal, red chillies and curry leaves and sauté until the cashews and lentils are golden brown, curry leaves are crisp and chillies are browned as well. Add turmeric and tindora quarters and give it a good stir. Add salt, sprinkle some water and cook covered on medium heat until tender (cuts with a spoon). Now add the ground paste, adjust salt if required and sauté until the sizzling stops and oil separates, about 10 mins. Switch off and keep aside.

Fluff the rice with a fork and transfer to a large mixing bowl to cool. Sprinkle salt (for the rice only) and mix well. Add the curried vegetables mix well, gently folding the rice from side to side to keep the grains separate. Let the mixed rice sit for 15 mins for the spices to settle before serving.

Serve warm with a side of your choice of fryums or papad