Cut cauliflower eggplant in 1-inch pieces.
Heat 1 tbsp of oil in a PAN and stir-fry the cauliflower until brown on all sides.
Empty PAN in a heat resistance BOWL.
Heat 1 tbsp of oil in the same PAN and stir-fry the onion and eggplant until brown on all sides.
Empty in the BOWL.
Heat 1 tbsp of oil in the same PAN and fry panch phoron seed mix until they pop.
Add the vegetables, season with cumin, salt to taste, and 1/2 cup of water.
Cover, bring to boil, reduce heat to slow and let simmer for about 10 minutes until the vegetables are cooked.
Check after 5 minutes and add some water if necessary.
Serve with rice or your grains of choice.