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Recipe for Bengali Begun-er Tok or Bengali Sweet & Sour Eggplant. It is sweet, tangy and sour all at the same time. This dish is traditionally served as a pre-dessert course, but can also be served as a condiment with rice and roti.


34 serving

Total time

30 minutes




  • 2 eggplants
  • 2 ~ 3 tbsps Raisins
  • 1 tsp Panch phoron
  • 1 red chili
  • 1 ~ 2 Green Chili
  • 1 tsp tamarind
  • 2 tsps sugar
  • 0.5 tsp Turmeric
  • 2 tsps sesame seeds
  • to taste Salt
  • 2 tbsps cilantro


  1. Heat 2 tbsp oil in a pan. Add panch phoron and dry red chili, when the seeds start to splutter, add the eggplant and green chili (if using) and toss to coat them with the spices.
  2. Cook on medium high heat to cook the eggplant and brown it slightly around the edges.
  3. Add turmeric, tamarind paste, sugar and salt. Stir in 1cup of water and mix well. Add the raisins. Cover and cook till the eggplants are tender, but not mushy. The sauce will get thick at this stage. Add more water if you want the sauce to be soupy and thin.
  4. Add the poppy or sesame seeds, if using and simmer for couple of minutes. Turn off the heat and sprinkle with cilantro. Serve in a small bowl at the end of the meal.