Remove the pui leaves from the stems, wash thoroughly, roughly chop and keep aside.

If the stems are tender, cut into 1- 1.5 inch long pieces, wash thoroughly and keep aside. If not tender, I would recommend avoiding using the stems.

Heat 1 tbsp oil in a frying pan, fry the eggplant cubes. Keep aside on a kitchen absorbent towel.

Heat the remaining oil, when smoking hot, throw in the panchforon, coarsely torn red chillies and a couple of green chillies. Allow the spices and chillies to splutter and release their aroma.

Add in the pumpkin and potatoes. Saute for a couple of minutes. Stir in the ginger paste. Saute for a further couple of minutes.

Add the turmeric powder, coriander powder, red chili powder, green chillies and salt. Mix thoroughly. Saute for another couple of minutes.

Now add the ridge-gourd (optional), sheem, chopped pui leaves and stems and cook over a medium flame. Do not add any water. The pui and the vegetables shall release a lot of water and shall get cooked in their own juices. Continue to cook till the pui and vegetables are almost done.

Add the fried eggplants, give it a hearty stir and cook for just another couple of minutes till the pui and vegetables are perfectly tender.

Adjust seasonings and serve hot with rice.