Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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