Spiced Vegetable Pakoras with Mango Relish

Ingredients: 

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

Methods:

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.