Cut the eggplant into bite size wedges. Then layer it in a colander, sprinkle some salt and give it a mix. Place the colander on a plate, so it easily drains out all the moisture. This helps to soften the eggplant and that way it won't soak up too much oil.
Slice the potatoes into wedges too and mix it with little salt. This helps to cook the potatoes faster.
Trim the end of the green chili or slit it half if you prefer more heat.
Place the wok in medium heat and pour the oil. Once the oil heats up, drop the lentil dumplings (daler bodi) and stir it around for 1 minute. Then take it off to a bowl.
Next fry the potatoes. Because the potatoes were sprinkled with salt, it might splatter a little when added to the hot oil, so take cautions.
Sprinkle little salt, little turmeric and fry the potatoes for 3 minutes. Take it off once done.
To the same wok, add a bit more oil if needed. Drop the bay leaves and Bengali five spice (paanch phoron)
Next add the rest of the turmeric and the chili powder. Give a quick mix and then drop the eggplant. Stir it around.
Sprinkle the sugar and stir it around. Sugar helps to enhance the taste of the eggplant.
Next add the fried potatoes that were kept aside followed by the bhaja moshla. Stir it around for 3 minutes.
Add the green chili, 2 cups water and the fried lentil dumplings. Crank up the heat to bring the water to boil. Then bring the heat down to medium, cover the wok and let it simmer for 7 minutes.
To thicken the curry add the flour and water mixture along with the cilantro leaves. Give a stir and let it simmer for 3 minutes.
Check for salt and add any if needed.
Enjoy the curry warm with rice.