It has been proved time and again that eggplant also has this quality. Not only sound education but his alertness and dedication too are most required. Here is a recipe for a dish made of watermelon made with eggplant. The name of the jar is begun er tok.
(recipe: Samanta Chowdhury)

Ingredients
Eggplant: 2-3
Salt: to taste
Mustard oil: Quantitative
Whole panchforanah 1 teaspoon
Garlic cloves: 1 teaspoon
Onion crumbs: 2 tbsp
Chili powder: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Coriander powder: 1 teaspoon
Ripe tamarind: 2
Red pepper: 2-3
Steps
Step 1
First, cut the eggplants according to your choice.

Step 2
Put the chopped eggplants in salt water for 5-6 minutes.

Step 3
Then put mustard oil in the pan according to the amount.

Step 4
Then soak the whole panchphoran in oil for 2-3 minutes.

Step 5
When it is cooked, add crushed garlic and crushed onion.

Step 6
When it becomes light brown in color, add chilli powder, a little turmeric powder and coriander powder one by one for 5-10 minutes.

Step 7
In another bowl, crush the ripe tamarind by hand and mix it well with a small amount of sugar, salt, red pepper and a little water.

Step 8
Stir the mixture in the pan for 5 minutes.

Step 9
Then pour the eggplants soaked in salt.

Step 10
Then put it in the oven for about 20 minutes.

Step 11
Eggplant pickle became sour.

Step 12
It’s great fun to eat with anything.