For the bowl, cook the rice in a pot.
Wash and clean the vegetables and cut everything into small pieces.
Make a dressing with curry powder, yogurt and mustard.
Finely chop cilantro and chili and set aside.
Fry the veggie pulled in a hot pan with oil for about 4 minutes and season with a little salt and pepper.
Also sauté the vegetables in a pan with a little oil and season with salt and pepper.
Put the rice in a bowl and spread the vegetables on top. Then add the endori veggie pulled to the bowl.
Drizzle everything with the dressing and garnish with chili, cilantro.