1 medium eggplant (about 1 1/2 lbs)
1 cup flour
1 tsp. baking powder
1 tsp. salt
1 tsp. turmeric, optional
2 tsp. curry powder, optional
1 cup milk
1 egg
1/4 cup salad oil

Wash eggplant. Beat remaining ingredients with rotary beater until smooth. Heat fat or oil (1 inch deep) to 375°F 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. To keep fried eggplant slices warm and crisp, place in 400°F oven until ready to serve.

If desired, salt to taste.

Serves 4.