Chop vegetables uniformly: Ensure all vegetables (pumpkin, sweet potato, raw banana, brinjal, potol, radish) are cut into equal, chunky pieces so they cook evenly.

Heat mustard oil & crackle phoron: In a heavy kadai, heat 3 tbsp mustard oil until smoking. Lower heat and add bay leaves, dried red chilies, and 1.5 tsp panch phoron. Let the seeds sputter for 30 seconds until aromatic.

Sauté firm root vegetables first: Add the hard vegetables first (potato, sweet potato, radish, raw banana, and potol). Sauté on medium heat for 5-6 minutes until lightly golden.

Add ginger & spices: Add the grated ginger paste, slit green chilies, turmeric, cumin powder, and coriander powder mixed with 2 tbsp water (to prevent burning). Stir well for 2 minutes.

Add soft vegetables: Add the pumpkin and eggplant chunks along with salt and sugar. Stir gently to coat in the spices.

Cover and slow-cook (No extra water needed!): Cover the kadai with a tight lid and reduce heat to low. The vegetables (especially pumpkin and eggplant) will release their natural juices. Cook covered for 20-25 minutes, stirring occasionally, until all vegetables are melt-in-the-mouth soft and tender.

Finish with Ghee & Bhaja Masala: Uncover the pan. If there is excess water, simmer on medium heat until the curry is semi-dry and glossy. Sprinkle pure ghee and freshly roasted Bengali Bhaja Masala. Gently fold and turn off heat.