Title: Spiced vegetable pakoras with mango relish
 Categories: Main dish, Vegetarian, Vegan
      Yield: 4 Servings
 
      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

MMMMM--------------------------GARNISH-------------------------------
           Lemon wedges
           Coriander or parsley

MMMMM------------------------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