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1. Marinate the fish with turmeric and salt, fry slightly in the hot oil. Remove the fish from the oil.
2. Fry the eggplant, slightly. Remove the eggplant from the oil.
3. In the oil, put panch phoron and dried red chili, add the potatoes, fry it.
4. Add the rest of the spices and green chili, and fry it for 5 minutes.
5. Add the eggplant, salt with water, and cover the pan with the lid.
6. Seeing after the consistency, add the fish. Serve hot with plain rice.
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