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Recipes >> Kokab Khawaja Recipes > Eggplant and Coconut pakoray by kokab khawaja

Eggplant and Coconut pakoray

Eggplant and Coconut pakoray
Prep Time
30 Mins
Cook Time

10 - 15 Mins

I can bet you never tried this kind of unique pakoray ever! So try out this tasty coconut texture pakoray today and introduce unique recipe to your family.
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Source:  Kokab Khawaja In Kokab'S Cuisine On Masala Cooking TV Channel
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  • Eggplant round 2
  • Refined flour 1 cup
  • Desiccated coconut ¾ cups
  • Eggs 2
  • Coconut milk powder ½ cup
  • Crushed black pepper ½ tsp
  • Baking powder 1 tsp
  • Salt 1 tsp
  • Corn flour 1 cup
  • Oil for frying

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Cooking Directions

  1. Mix baking powder in refined flour.

  2. Cut 16 long pieces from eggplant.

  3. Marinate with salt and set aside for a while.

  4. Beat eggs in a bowl and desiccated coconut, salt, black pepper, flour, coconut milk powder and water and make a thick paste.

  5. Wash eggplant and dry on tissue paper.

  6. Put corn flour in a plate.

  7. Heat oil in a wok, coat eggplant pieces first with corn flour then with flour paste and fry one at a time till golden.

  8. Remove on absorbent paper and serve delicious pakoray with chutney.

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