Ingredients:

1. eggplant / Brinjal - 2 small size
2. pointed gourd - 5/6 cut into pieces or halves
3. carrot - 1 medium size
4. potatoes - 2 medium size
5. tomato - 2 medium size - finely chopped
6. onion - 1 big size - finely chopped
7. corriander/parsley - handful
8. a few peanuts optional
9. 1 egg optional
10. Mustard paste - 2 tablespoon
11. turmeric powder - 1tsp
12. salt as per taste
13. Mango Powder optional - 1 tsp / 1 tsp lemon juice
14. cumin seeds - 1 tsp
15. crushed pepper - 1tsp or half tsp
16. coconut powder (optional) 4tsp
17. mustard oil - 2 tblspn
18. curry leaves (optional) 4/5 leaves
19. ginger garlic paste - 1 tsp 

Mustard paste:

Soak a handful of mustard seeds in water for  few hours. Drain the water and transfer the mustard seeds to a grinder. Add a 2 pieces of ginger, garlic and chillies (optional). It's very important to add salt while grinding. Add a little bit of sugar/ jaggery as well (optional). Optionally if you want you can throw in a few pieces of onion, tomatoes and peanuts. Adding a little bit of water grind everything to a smooth paste.

How to Cook:

1. Heat oil in a pan. Add cumin seeds and curry leaves and pepper in the hot oil. Next add the onions and saute for a minute. Add tomatoes, peanuts and turmeric and ginger garlic paste along with salt. Saute until the tomatoes are tender cover it a bit if required.
2. Add potato and  carrot cut into small cube size pieces. Cover for 4 mins and add the pointed gourds and roughly cut brinjal/eggplant. Cover and cook for 5- 10 mins. Stir occasionally so that nothing sticks to the bottom of the pan. If it sticks to the bottom of the pan you can add a little bit of oil or even water.
3. Cook for another 10mins or until the veggies are tender. Add coconut powder, mango powder/lemon juice and the mustard paste. Stir and cover for another 4-5mins.
4. Garnish with freshly cut corriander/parsley leaves. Taste it to check if more salt is required.If you want to add eggs. Prepare an omelette separately , crush and add to the above after step 22. Or you can add the egg directly into the recipe above after step 22 and cook for another 2-3mins. Finally garnish with corrinader leaves.

This recipe goes well with Rice, Roti or Naan. Do give a try with whatever ingredients you have its going to taste amazing as long as you don't forget to add the mustard paste.