Easy, Featured, Recipes, Vegetarian

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.

Ingredients

  • 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

Preparation

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. 

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Hoimi Bandyopadhyay

I am Hoimee and I am a Producer by profession. I come from a traditional Bengali family where all the conversations happened around food or about food. I got my love for cooking from my Grandmothers who introduced me to amazing Bengali food. I love making traditional recipes ones that tell a story about our culinary past. Cooking has given me a creative way to let out the stress of my work life. When I cook it’s my time and I put on some music too! It’s also healthier as we live lives of no proper food timings at least one should try to eat right. It is also a great life skill to develop.