Just a pinch of pach foron (Five seasoning spices: Aniseed, Fenugreek, Celery, Bishop's Weed, Fennel)
1 cup sajna data (drumstick)
1 big eggplant, sliced
2-3 potatoes, peeled and sliced
1/2 teaspoon of turmeric powder
1/2 teaspoon of ginger paste
1/2 teaspoon of garlic paste
1/2 teaspoon of cumin paste
Salt as needed
4-5 green chilies, sliced in half along the length
1/2 teaspoon of red chili powder
Water as needed
1 tablespoon of mustard paste
Heat a pan with oil and fry the kumro bori. Set aside the fried bori.
In the same pan fry the onion slices, pach foron, drumsticks, eggplant and potato slices. Also add the salt, turmeric powder, ginger, garlic and cumin pastes, salt, green chilies and red chili powder. Add 1 cup of water and cook with the lid on until the water dries up and the oil starts to float on top.
Take the lid out and add the mustard pastes and fried bori. Add another 1/2 -1 cup of water. Put the lid back on and cook for just a bit until the water dries up to form a thick gravy.