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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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