Spiced Vegetable Pakoras With Mango Relish

Recipe: Spiced Vegetable Pakoras With Mango Relish

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
  • 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

Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Spoon into a screw top jar and refrigerate until required.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Indian (Northern)

My rating: 4 stars:  ★★★★☆ 1 review(s)