Heat 1 Tbs ghee and 1 tbs olive oil, add potatoes and stir fry until golden brown. Remove to paper towel lined
plate to drain. Add 1 Tbs ghee to pan, add eggplants and stirfry over high heat until they color, remove to
paper towels and drain, sprinkle with 1/8 tsp turmeric and 1/8 tsp garam masala. Combine remaining spices, sugar, water
lemon juice in a small bowl and stir. Add 1 tbs ghee and tbs olive oil to pan, stir fry cauliflower over medium heat until
it begins to brown, add spice mixture add 1/2 cup chicken or veggie stock and then add spinach.
Cook down until spinach cooks, add tomatoes. return eggplant and potatoes to pan. Serve over rice.