Directions

1. 1. Cut brinjals into medium size pieces; peel potato and cut into cubes.
2. 2. Heat oil to smoking point, cool a little, then add bay leaves, red chilli pieces and panchforon.
3. 3. When done, add minced ginger and garlic; fry till garlic is browned; add potatoes, stir fry.
4. 4. When potatoes are slightly soft, add brinjals and turmeric powder; keep frying on low heat adding chilli powder after a while.
5. 5. Add salt and sugar, sprinkle some water, cover and cook on low heat till vegetables are done.
6. 6. Remove lid, fry a little longer till dry.
7. 7. Serve hot with rice and dal.
8. 8. Note: Panchforon is a mixture of spices used for seasoning in Bengal, Orissa and some Bihar preparations.
9. 9. Mix together 2 teaspoon each aniseeds, onion seeds (kala jeera), mustard seeds, cumin seeds and 1/2 teaspoon of fenugreek seeds. Store and use when required.