Peel pumpkin and potato. Cut all vegetables into similar 1” chunks.  Place pumpkin and potato in a steam tray and steam until tender; can do the same for eggplant and okra or deep fry them for a different texture. Combine all ingredients and place in a baking dish.

Sauce: into a heated sauce pan, add oil and curry powder. Add flour dough*, heavy cream or milk. Stir to cream consistency; season with salt and sugar.  Pour sauce over the vegetables and sprinkle with parmesan cheese. Bake at 450 degrees until golden brown. Serve.

*Flour dough - melt butter in canola oil. Slowly add baking flour until it turns to cookie dough consistency.