Spread rice in a large plate, making each grain separate.

Grind peels, chili, garlic, ginger, coconut, curds to a paste.

Heat oil in a heavy pan, add seeds, allow to splutter.

Add curry leaves, asafoetida, potatoes, cauliflower and  cauliflower stalks.

Stir fry till potatoes are tender. Add paste, stir and cook till oil separates.

Add peas, stems, cook for one minute.

Add all other ingredients, cook further one minute.

Add to rice, mix gently with hands, till well blended.

Garnish with chopped coriander, heat again in an oven, or pan, as desired.

Serve hot with hot kadhi or chilled curds.