Soak the chire/beaten rice in water. The time of soaking depends on the thickness of the chire. For me it was around 10 mins. Be careful not to over soak the chire as the chire will turn mushy. Add the sugar and salt and mix evenly to chire. Be careful not to break the chire. (this ensures even mixing of the salt and sugar to chire)

In a kadhai, add oil and heat it.

Once the oil is hot, add the bay leaves and cumin seeds. You can add the cinnamon, cardamom and pepper corns at this point if you are using.

As the spices turn aromatic, add the potatoes, carrot and cauliflower and saute them for 3-4 minutes.

Then add the sliced onions, tomato and ginger, green chilies and saute again for 2-3 minutes.

As the water evaporates completely, lower the flame and add the chire.

Gently fold the vegetables to the chire taking care not to break the chire.

Add ghee if you want and cover the chire and steam for 2 minutes. Turn off the flame and garnish with chopped coriander leaves.