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Eggplant and Coconut Pakoray



Eggplant round 2

Refined flour 1 cup

Desiccated Coconut ¾ cups

Eggs 2

Crushed black pepper ½ tsp

Coconut Milk powder ½ cup

Salt 1 tsp

Baking powder 1 tsp

Oil for frying
• Mix baking powder in refined flour.
• Cut 16 long pieces from eggplant.
• Marinate with salt and set aside for a while.
• Beat eggs in a bowl and desiccated coconut, salt, black pepper, flour, coconut milk powder and water and make a thick paste.
• Wash eggplant and dry on tissue paper.
• Put cornflour in a plate.
• Warm oil in a wok, coat eggplant pieces first with corn flour then with flour paste and fry one at a time till golden.
• Remove on absorbent paper and serve delicious pakoray with chutney.

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