Spiced vegetable pakoras with mango relish

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



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

Similar recipes