Hoimi’s Begun Tokari

This recipe is a vegetarian’s delight and gives the simple staple a masala twist. Cooked in house spices, Begun Tokari is a humble celebration of the not-so-popular vegetables like the eggplant or baigan.


  • 6 Eggplants or Baingan (small)
  • 1/2 Teaspoon jeera
  • 1/2 Teaspoon Methi Seeds
  • 1/2 Teaspoon Saunf Seeds
  • 1/2 Teaspoon Kallonji
  • 1/2 Teaspoon Black Mustard Seeds
  • 5 Tablespoon Mustard Oil
  • 2 Tomatoes (pureed)
  • 1 Teaspoon Sugar
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Saunf paste
  • 1 Teaspoon Mustard Powder
  • 1 Inch Ginger (grated)
  • 2 Green Chillies (slit)
  • 1/4 Cup Water


Prep: 15 minutes
Cooking: 20 minutes

  1. Make the panch phoron masala by mixing jeera, saunf, methi seeds, black mustard seeds and kalonji.
  2. Cut the eggplants in 4 parts vertically and fry them in a pan with 2 tablespoons mustard oil till brown and then remove from the pan. 
  3. In the same pan heat 2 tablespoons of mustard oil and add the tomato puree with turmeric powder, red chilli powder and sugar. Cook till the oil separates. 
  4. Now add the ginger paste, saunf paste and mustard powder. Cook for 3 minutes. 
  5. Add the fried eggplants and water and get it to a boil. 
  6. Switch off the gas and garnish with chopped coriander leaves.