Sweet potatoes and eggplant Bengali style

1 large sweet potato, cut into matchstick sized
2 Japanese eggplants, cut into matchstick sized
1 tbsp mustard oil
1 tsp Panch foron( 5 spice mixture of mustard seeds, cumin seeds, fennel seeds, nigella seeds and fenugreek seeds)
1 tsp turmeric
2 green chilies chopped
1/2 tsp minced ginger
Salt
1 tsp ghee

Heat mustard oil add the 5 spice mixture and let it splutter. Now add the vegetables, salt, turmeric, chilies and ginger. Cover and cook on a low flame till the vegetables are done.
Add a tsp of ghee and serve with rice.