Combine mint, finely chopped cilantro and green chiles in a coffee/spice grinder.
Add. coconut with 2 tablespoons water until you have a fine coconut masala paste.
Heat oil in a deep skillet.
Add tindoora/ivy gourd and saute until well browned, about 10 minutes.
Remove to a plate.
Add the ghee and melt it. Saute for another 3 minutes.
Add cinnamon, cloves, cardamom, bay leaf and star anise. Fry for 1 minute.
Add onions and saute until they start to change color.
Add ginger garlic paste and masala. Fry for about 5 minutes.
Add cumin, coriander, cayenne, tumeric and tindora. Cook on low heat for another 5 minutes.
Add cooked rice and toss well. Cook for about 3-4 minutes until the rice is well coated with the spices and heated through.
Add salt and lemon juice.
Garnish with more cilantro leaves, if desired.