Clean the fish head and marinate it for 10 minutes with turmeric powder, and salt.

Now heat mustard oil in Kadai, add the marinated fish heads one by one and fry them till golden brown and keep them aside.

Now in the remaining oil, add panch phoron and whole dry chili for tempering.

Now fry the eggplant, after sautéing potato, and pumpkin for 2 minutes, and keep them aside.

Now add sliced onion to the oil, fry till golden brown, then add grated ginger and chopped garlic cloves, turmeric powder, salt, coriander powder, and sugar, chili, and cook until the raw smell is gone.

Now add all the fried vegetables without eggplant and add spinach.

Now cover the Kadai with a lid and cook on low flame.
don't add water, it will cook in its own water.

After 5 mins open the lid and add the fried fish head and break it with the help of a spatula and mix well with the vegetables and spinach, cover again for 4 mins.

If the vegetables are not cooked well then add little warm water and check the taste.

Open the lid and let all the excess water evaporate.

Turn off the flame and add 1/2 tsp raw mustard oil to it. It will make the taste double.
take it out from the oven and serve it with steamed rice.