Beguni

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.