Boil or microwave kakarakaya along with salt and 2tbsp yogurt until tender. Squeeze out the water and set aside until ready to use.

Dry roast sesame seeds and dry red chilies until lightly golden. Turn off the heat and add garlic cloves. Let the mixture cool a little bit and then grind into a powder along with some salt.

Heat 2tbsp oil in a pan; add mustard seeds and cumin seeds. Once the seeds start to splutter, add curry leaves and boiled bittergourd and cook until bittergourd starts to turn lightly browned around the edges.

Add the cooked rice, ground sesame powder and salt. Mix well and cook for 2 minutes. Serve hot.