Cut all the vegetables into medium sized pieces. The pieces should ideally be all the same size. Take water in a bowl to it at a pinch of turmeric and put the cut vegetables into it, to prevent banana and sweet potato turning black.

First dry grind the posto and mustard, then add a little water and make it smooth paste

Heat the oil on a pressure cooker, then add the panch phoron and radhuni.

As the seeds starts to sputter add the ginger paste and a sprinkle of water, then fry the ginger paste for a minute or so.

Add all the vegetables, the posto-mustard paste, salt and sugar.

Saute for a minute, add a cup of water then put it on pressure for 4 minutes.

While the vegetables are cooking in pressure cooker, slice the bitter gourd into very thin slices. Deep fry the slices in oil till they are brown and crisp.

Open the pressure cooker, taste for salt and sugar. There should be a flowing gravy that sticks to the vegetables; add a little water if needed. The gravy should be a little sweet.

Place the fried bitter gourd in a bowl, pour the vegetable gravy over it and mix well

Serve with steamed rice.