Pick through the bhagi to remove any woody stalks and flower buds.

Wash thoroughly and chop roughly.

Heat oil in a heavy saucepan and add onion, garlic, pimientos, and hot pepper.

Sauté until fragrant.

Add rice and cook for 5 minutes

Stir in the chopped bhagi and sauté for another 2–3 minutes, allowing it to wilt slightly and mix evenly with the rice and aromatics.

Pour in the water or coconut milk, then add salt and stir to combine.

Cover and bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and let simmer for 15–20 minutes or until rice is cooked and liquid is absorbed.

Fluff with a fork and let it sit (still covered) for another 5 minutes before serving.