Dhaka, the capital of Bangladesh.
 A country headed for mass emigration due to global warming.
Her problems just seem to increase.

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  • 1 cup diced eggplant
  • 1 cup diced pumpkin
  • ½ cup diced potato
  • ½ cup diced radish
  • 3 cups chopped spinach
  • ½ tsp *Panchforan
  • ½ tsp ginger paste
  • ½ tsp turmeric powder
  • 1 tsp mustard paste or powder
  • 1 red chili, halved
  • ½ tsp sugar
  • salt
  • 2 tbsp oil

  1. Place chili and panchforan in heated oil. As the seeds brown, add in the potato and radish. Fry for about 2 minutes.
  2. Now put in the pumpkin and eggplant, frying for a further 2 minutes.
  3. Add the spinach and fry for 2 to 3 minutes.
  4. Sprinkle in turmeric, salt, sugar and mustard and pour in ½ cup water.
  5. Cover and cook on a low heat until radish and potato are soft. It may be necessary to adjust water content as this is meant to be a “dry” dish.

Panchforan is a masala of spices stored together and used as required. To make panchforan is very straightforward:
  1. 1 tspn cumin seeds
  2. 1/2 tspn mustard seeds
  3. 1 tspn aniseeds
  4. 1/2 tspn black cumin seeds
  5. 1 tspn fenugreek seeds

Mix all the spices together and store in an airtight container. Use as required.