Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 small | Eggplant cut into 1/4-inch slices |
| 1 teaspoon | Salt |
| 2 mediums | Zucchini cut into 1-inch slices |
| 12 \N | Cauliflower florets |
| 6 larges | Button mushrooms wiped and cut in half |
| 1⅓ cup | Chick-pea flour OR- all-purpose flour |
| 1 tablespoon | Chopped fresh coriander |
| 1 teaspoon | Salt |
| 2 teaspoons | Curry powder |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Lemon juice Ice water, more if needed |
| \N \N | Vegetable oil for deep-frying |
| \N \N | Lemon wedges |
| \N \N | Coriander or parsley |
| ¼ cup | Medium-sweet sherry Water |
| ¼ cup | 2hite wine vinegar |
| 2 tablespoons | Sugar |
| 1 \N | Cinnamon stick |
| 1 \N | Star anise |
| ½ teaspoon | Salt |
| 1 pinch | Ground mace |
| 1 \N | Mango peeled, pitted and diced |
| 1 small | Red bell pepper seeded and diced |
| 1 tablespoon | Lemon juice |
GARNISH
MANGO RELISH
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