| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegetarian | Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| cut into 1/4-inch slices | ||
| 1 | t | Salt |
| 2 | Zucchini | |
| cut into 1-inch slices | ||
| 12 | Cauliflower florets | |
| 6 | Button mushrooms | |
| wiped and cut in half | ||
| 1 1/3 | c | Chick-pea flour |
| OR- all-purpose flour | ||
| 1 | T | Chopped fresh coriander |
| 1 | t | Salt |
| 2 | t | Curry powder |
| 1 | T | Olive oil |
| 1 | T | Lemon juice |
| 3/4 | c | Ice water more if needed |
| Vegetable oil | ||
| for deep-frying | ||
| Lemon wedges | ||
| Coriander or parsley | ||
| 1/4 | c | Medium-sweet sherry |
| 1/4 | c | Water |
| 1/4 | c | 2hite wine vinegar |
| 2 | T | Sugar |
| 1 | Cinnamon stick | |
| 1 | Star anise | |
| 1/2 | t | Salt |
| 1 | pn | Ground mace |
| 1 | Mango | |
| peeled pitted and diced | ||
| 1 | Red bell pepper | |
| seeded and diced | ||
| 1 | T | Lemon juice |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 664
Calories From Fat: 102
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 2511mg
Potassium: 788mg
Carbohydrates: 108.8g
Fiber: 14.2g
Sugar: 18.8g
Protein: 16.9g