Smear the eggs with salt and turmeric powder. Using a sharp knife, make slits in the eggs, keep aside.

Heat 2 tbsp oil in a frying pan, fry the potato and eggplant batons till light brown. Keep on an absorbent towel.

In the same oil, fry the eggs till golden and keep aside.

Add the remaining oil in the pan, throw in the panchforon and green chilies. Allow them to splutter.

Add in the onion paste and fry over medium flame till the onion is cooked (the smell of raw onions should be gone by now) and the paste catches a tinge of brown.

Add the potatoes and eggplant, sprinkle in the turmeric powder, cook for a further 4-5 minutes.

Gently stir in the mustard paste, add the salt, give a gentle mix and cook for a further couple of minutes.

Add the fried eggs and half a cup of warm water. Adjust seasonings, bring to a gentle simmer. Another 5 minutes or so.

Finish off with a drizzle of mustard oil. Serve hot with steamed rice.