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Ingredients
- 1 medium eggplant (about 1-1/2 pound)
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 1 cup milk
- 1 egg
- 1/4 cup salad oil
Details
Servings 4
Preparation
Step 1
Wash eggplant. Beat remaining ingredients with rotary beater until smooth. Heat oil (1 inch deep) to 375 degrees in large cast iron skillet. Cut eggplant into 1/4 inch slices. Dip slices into batter, letting excess drip into bowl. Fry in hot oil until golden brown, turning once. Drain. If desired, salt to taste.
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