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 corn flour in a plate.
Heat 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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