Ingredients

Plantain 1
radish/daikon 240 ml (1 cup)
Potato 1 medium
Eggplant 1 medium
Bittergourd 1 (slice thinly)
Mustard seeds 1-1/2 tbsp.
Fenugreek seeds 1/2 tsp.
Poppy seeds 2 tbsp.
salt to taste 1 tbsp.


Directions:

Soak 1 tbsp. of each mustard seeds and poppy seeds in warm water.
Cut plantain, radish, potato and eggplant lengthwise 5 cm ( 2" long).
Heat 60 ml (1/4 cup) of oil in a wok. Fry the eggplant pieces, set aside. Fry the bittergourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish, and potato and stir fry on medium heat.
While cooking the vegetables, homogenise the soaked mustard seeds and poppy seeds and about 2.5 cm (1") long fresh ginger root, in a blender to a smooth paste.
After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt, the fried bittergourd slices and eggplant pieces. Add now to the "shukto" about 120 ml (1/2 cup) of hot water and cover wok for about 5 minutes, stirring occassionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee.
Serve with rice.