KAROLA BEGUNER CHARCHORI( BITTERGOURD WITH EGGPLANT

I know it's not everyone's favorite but we bengalis must have our 'TETO SHUKTO' at the beginning of our meal. You can say it's a bitter start to a nice meal to end sweetly with sinfully rich MISHTI DOI,RASOGOLLA and SHANDESH.
Bittergourd is known to be palate cleanser and appetite enhancer.
Some very simple dishes made with bittergourd are usually prepared combining other vegetables with it for contrasting flavor,texture and taste such as auburgine,red pumpkin,potato etc.
1.KAROLA BEGUN-
INGREDIENTS:-
2 MEDIUM SIZE KAROLA
2 MEDIUM SIZE AUBURGINE(BEGOON)
1/2 tsp turmeric powder
salt to taste
2 tbs of oil
1 tsp sugar
METHOD:-
1.Cut karola into 1 inch size pieces and Begoon into slightly larger pieces as auburgine(or bringal) gets cooked faster.
2.Heat oil in a kadai.Add bittergourd pieces. Saute for 3 to 4 mins before adding 'begoon').
Add salt and turmeric powder.
3.Lower the heat and cover with a tight lid till the vegetables are cooked
4. Add sugar, saute in high heat for one minute to dry out water released from the vegetables and brown it slightly.
5.Serve it with rice at the start of the meal.
The contrasting texture of hard karola and soft mushy begoon gives this dish a unique character.