1 med. eggplant (about 1 1/2 lbs.)
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 tsp. curry powder
1 c. milk
1 egg
1/4 c. salad oil

Wash eggplant. Beat remaining ingredients with rotary beater until smooth. Heat fat or oil (1 inch deep) to 375 degrees in large skillet. Cut eggplant into 1/4 inch slices. Dip slices into batter, letting excess drip into bowl. Fry in hot fat until golden brown, turning once. Drain. Salt to taste. Serves 4.