Bengali Vegetable Curry

Ingredients
4 tablespoons Ghee
1/2 tablespoon Mustard Seeds
1/2 tablespoon Fenugreek Seeds
1/2 teaspoon Fennel Seeds or Aniseed
1 teaspoon Cumin Powder
1/2 teaspoon Paprika or Chilli Powder
1 Bay Leaf broken
1 lb Potatoes cubed
1 Aubergine cubed
1 cup cubed Marrow or Pumpkin
1 cup Peas
1 1/2 teaspoons Salt
1 teaspoon soft Brown Sugar

Method
Heat ghee and fry the mustard seeds, fenugreek, fennel, cumin, paprika and bay leaf. When the mustard seeds splutter, add the potatoes and fry for a few minutes then add the rest of the vegetables. Stir fry for five minutes. Sprinkle with salt and sugar and enough water to cook the vegetables. Cover and simmer till tender.