Gorikayi/guvar was another of those much-hated veggies when I was a kid. Though I still don't exactly profess my undying love for it yet, I do enjoy the vegetable in certain dishes and with certain masalas. Gorikayi Bhath is one of them. Gorikayi palya/bhaji (before the rice is added) also makes a fab side with chappatis or with rice and dal.
3 cups cooked rice
1 cup Gorikayi, chopped
1 cup shelled green peas
1 small potato, chopped
2 tbsp. shredded fresh/dessicated coconut
1 heaped tbsp palya/bhath pudi or MTR Vangibhath Masala
1 tsp tamarind paste
1 tsp jaggery
salt to taste
For the tadka
4 tbsp. cooking oil
1/2 tsp mustard seeds
1 tsp urad dal
1/2 tsp turmeric powder
8-10 curry leaves
In a thick bottomed pan, heat oil. Add mustard seeds and let them pop. Add the remaining tadka ingredients and saute for a minute.
Stir in the veggies, sprinkle a bit of water and let cook on low, covered, slightly cooked - for about 10 minutes.
Add the remaining ingredients, except rice. Mix well and cook until veggies are cooked through completely.
Mix in the cooked rice, ensuring all the grains are coated with the masala.