• 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.

by Pak101.com (few years ago!) / 1061 views