Name: Beguni
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 0.5 g Asafoetida; 2 g Caraway seeds; 150 g chickpea flour; 3 g chili powder; 2 g cumin powder; 300 g eggplant; 500 g mustard oil; 30 g rice flour; 10 g salt; 3 g turmeric powder; 150 g Water

Malzemeler

Malzemeler
0.5 g Asafoetida
2 g Caraway seeds
150 g chickpea flour
3 g chili powder
2 g cumin powder
300 g eggplant
500 g mustard oil
30 g rice flour
10 g salt
3 g turmeric powder
150 g Water

Hazırlanışı

Wash the eggplant thoroughly and slice it into thin, round or oval discs, approximately 3-4mm thick.

Place the eggplant slices in a bowl, sprinkle with 5 grams of salt, and let them rest for 15 minutes to draw out excess moisture.

While the eggplant rests, prepare the batter. In a large mixing bowl, combine besan, rice flour, turmeric powder, red chili powder, cumin powder, asafoetida, black caraway seeds, and the remaining 5 grams of salt.

Beguni

Malzemeler

Hazırlanışı

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