Beguni is a favorite dish of many on the Iftar table. To avoid boredom with the same taste, you can now make ‘Kima Beguni’ in different flavors. The filling of minced chicken and cheese inside the crunchy beguni will make the Iftar more interesting.
Ingredients
For the eggplant:
Eggplant – 3 Gram flour – 1.5 cups Ginger paste – 1/2 teaspoon Turmeric powder – 1/2 teaspoon Chilli powder – 1/2 teaspoon Cold water – about 1/4 cup (as needed) Salt – to taste Baking powder – 1/2 teaspoon
For the stuffing:
Minced chicken – 1 cup Chopped green chillies – 1 teaspoon Oregano – 1 teaspoon Grated cheese – 3 tablespoons Pepper powder – 1/2 teaspoon Oil – 1 teaspoon
Preparation method
First, lightly fry the minced chicken, chopped green chillies, oregano and pepper powder in a little oil and keep aside.
Cut the eggplant lengthwise into thick slices and make a pocket-like space in the middle. Wash, sprinkle with light salt and leave for a while. Then fill the eggplant with minced meat and spread cheese on top.
On the other hand, mix besan with ginger paste, turmeric, chili powder, salt, baking powder and water to make a thick batter.
Carefully dip the stuffed eggplant in the batter so that the filling inside does not come out. Then fry in hot oil and take it out when it turns golden.
Serving hot minced meat at Iftar will bring a difference in taste.
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