How To make Spiced Vegetable Pakoras with Mango Relish

1 sm Eggplant
-- cut into 1/4-inch slices 1 ts Salt
2 md Zucchini
-- cut into 1-inch slices 12 Cauliflower florets
6 lg Button mushrooms
-- wiped and cut in half 1 1/3 c Chick-pea flour
-OR- all-purpose flour 1 tb Chopped fresh coriander
1 ts Salt
2 ts Curry powder
1 tb Olive oil
1 tb Lemon juice
3/4 c -Ice water, more if needed
Vegetable oil -- for deep-frying

GARNISH:

Lemon wedges Coriander or parsley

MANGO RELISH:

1/4 c Medium-sweet sherry
1/4 c -Water
1/4 c 2hite wine vinegar
2 tb Sugar
1 Cinnamon stick
1 Star anise
1/2 ts Salt
1 pn Ground mace
1 Mango

peeled, pitted and diced 1 sm Red bell pepper
:

seeded and diced 1 tb Lemon juice
Place the eggplant in a colander, sprinkle with the salt, and let drain while preparing the other vegetables. Blanch the zucchini and cauliflower florets separately for 2 minutes in boiling water. Drain, refresh under cold water, and dry well. Rinse the eggplant and pat dry. Combine the flour, coriander, salt, and curry powder in a large bowl. Gradually beat in the oil, lemon juice, and water until the batter is the consistency of heavy cream. Alternatively, place all the ingredients - except the water - in a food processor, and with the motor running, pour the water through the funnel until you have the right consistency. Heat 4 inches of oil in a deep, heavy-bottomed saucepan to 350 degrees F. Lightly whisk the batter and dip the vegetables in batches of 5 to 6, then slip them carefully into the hot oil. Fry the pakoras for 2 to 3 minutes on each side, turning them with a slotted spoon. Remove
from the pan, drain on paper towels, and keep warm in a moderate oven while you cook the remaining pakoras. Allow the oil to come back to 350 degrees F between batches.
When all the vegetables are ready, garnish with lemon wedges and coriander or parsley and serve at once with the mango relish. MANGO RELISH: Place the sherry, water, vinegar, sugar, cinnamon, star anise, salt, and mace in a small, heavy-bottomed saucepan. Bring to a boil and simmer over medium heat for 5 minutes. Add the mango, bell pepper, and lemon juice; lower the heat and simmer for 5 minutes more. Remove from the heat and let cool completely. Spoon into a screw top jar and refrigerate until required. * Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by Karen Mintzias