Mixed vegetable curry with Malabar spinach

Wash the Malabar spinach well before cutting; use stalks and leaves, peeling the fibers off any hard stalks and discarding soggy leaves.

Roast the bori in a pot a few seconds, then add a little oil and cook until golden brown; take them out.

Heat about 3 tbsp oil over medium heat; add a dry bay leaf, a dry red chili, 1 tsp Bengali five spice and about 0.5 tsp hing.

Fry the potatoes 2 to 3 minutes on high heat; add the sweet potato and cover a few minutes on medium high.

When the potato edges brown, add the pumpkin or butternut squash, stir a minute, then cover on medium-high heat 5 to 6 minutes.

Add the Malabar spinach, then the eggplant last: hard vegetables first, quickest-cooking last.

Add about 2 tsp salt, a heaped tsp turmeric, the fresh chilies, 1 tsp chilli powder and the roasted bori; add no water, since the spinach and vegetables release their own.

Cover on medium heat, stirring from time to time and sprinkling in water if it sticks and browns on the bottom, until the vegetables are soft and the pumpkin looks mashed.