| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
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 Ice water, more if needed |
|
|
Vegetable oil for deep-frying |
|
|
Lemon wedges |
|
|
Coriander or parsley |
| 1/4 |
c |
Medium-sweet sherry 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 |
INSTRUCTIONS
GARNISH
MANGO RELISH
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
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”