Santula (Bengali vegetable stew with panch phoron)

Instructions

1. Peel the potatoes and eggplant, cut them into large cubes. Peel the papaya and cut it into cubes. Thinly slice the onion and chop the tomatoes.
2. In a pot, heat the oil and briefly fry the potatoes until lightly golden; remove them.
3. In the same oil, let the panch phoron sizzle for 30 seconds, then add the onion and ginger and cook for 5 minutes.
4. Add the eggplant, papaya, tomatoes, turmeric, chili, sugar and salt. Cover and cook for 8 minutes over low heat.
5. Return the potatoes, add 150 ml of hot water, cover and simmer for 10 minutes until all the vegetables are tender.
6. Serve hot with white rice.