Spiced Vegetable Pakoras With Mango Relish

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-fryingGARNISHLemon wedges Coriander or parsleyMANGO RELISH1/4 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

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 (177&# 194;°C).

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 (177ðC) 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.

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