1. Peel potatoes and pumpkin.
2. Cut them into 3 cm dice.
3. Cut brinjal into similar pieces.
4. Heat oil in a thick deep pan.
5. Add aniseed, mustard, cumin and fenugreek.
6. When they splutter, add chili and bay leaf.
7. Add the vegetables and rest of the ingredients.
8. Add about half a cup of water. Mix well.
9. Cook on a slow flame till vegetables are done and the liquid is absorbed.
10. Serve hot with luchis (pooris).

Serves: 4

Note:

• If the liquid evaporates before the vegetables are cooked, sprinkle some more water.
• If there is liquid left in the pan when vegetables are soft, cook stirring on high flame till liquid is evaporated.
• The amount of water needed may vary according to the tenderness and quality of the vegetables.

As in Eastern and other North Eastern Indian states, many vegetable dishes are seasoned with a mix of five spices though the spice combinations and their ratio may vary from state to state.