Sunday, 11 December 2011

Eggplant and Coconut Pakoray By Kokab Khawaja


Ingredients

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

Method:-

• 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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