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---------- Recipe via Meal-Master (tm) v8.02
Title: SPICED VEGETABLE PAKORAS WITH MANGO RELISH
Categories: Main dish, Vegetarian
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
--------------------------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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