Eggplant and Coconut pakoray

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.