Start by cleaning the Malabar spinach. Trim off the leaves.

Once done, wash the leaves and the stems too.

Before we prep the stems, slice the eggplant into small wedges. Place the sliced eggplant in a colander and sprinkle a little salt and turmeric. This will soften the eggplant and there by it will not soak a lot of oil. Keep it aside for 15 minutes.

Slice the Malabar spinach stems into 1 inch length and remove the outer skin. It will feel a little slimy, so be careful with the knife!

The thick sliced stems can be sliced in half length wise.

Roughly chop the leaves.

Also sliced into bite size cubes

Place a heavy bottom skillet at medium heat and pour the oil. Once the oil heats up, add the cumin seeds, nigella seeds, bay leaves and dry red chili. Stir it around and let it sizzle for a while.

Add the diced potato, sprinkle ¼ teaspoon salt, ¼ teaspoon turmeric and toss it around for 2 minutes.

Add the eggplant and cook for 2 minutes.

Scatter the stems and fry for 2 minutes

Add all the ground spices (cumin powder, fennel powder, coriander powder). Toss everything and cook for 2 minutes.

Add the green leaves, mix everything and cover the pan. Let it simmer for 3 minutes.

After 3 minutes, the leaves should have softened a lot and started to release water.

Season with salt and sugar, and add 2 green chili. Slit the green chili in half if you prefer it spicier.

Let it simmer uncovered for 5 minutes. Finish it with 2 teaspoons of ghee.