Spiced Vegetable Pakoras with Mango Relish
Yield
4 servingsPrep
30 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
cut into 1/4inch slices |
*
|
| 1 | teaspoon |
salt
|
|
| 2 | medium |
zucchini
cut into 1inch slices |
|
| 12 | small |
cauliflower florets
|
*
|
| 6 | large |
mushrooms, button
wiped and cut in half |
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
coriander
fresh |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
curry powder
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
lemon juice
|
|
| ¾ | cup |
water
ice cold, more if needed |
|
| 1 | x |
vegetable oil
, for deep-frying |
*
|
| Garnish | |||
| 1 | wedges |
lemon
|
*
|
| 1 | x |
coriander
or parsley |
*
|
| Mango relish | |||
| ¼ | cup |
sherry
medium-sweet |
*
|
| ¼ | cup |
water
|
|
| ¼ | cup |
white wine
vinegar |
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | medium |
cinnamon sticks
|
*
|
| 1 | x |
star anise
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
mace
|
*
|
| 1 | large |
mangos
peeled, pitted and diced |
|
| 1 | small |
sweet red bell peppers
seeded and diced |
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
cut into 1/4inch slices |
*
|
| 5 | ml |
salt
|
|
| 2 | medium |
zucchini
cut into 1inch slices |
|
| 12 | small |
cauliflower florets
|
*
|
| 6 | large |
mushrooms, button
wiped and cut in half |
|
| 315 | ml |
all-purpose flour
|
|
| 15 | ml |
coriander
fresh |
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
curry powder
|
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
lemon juice
|
|
| 177 | ml |
water
ice cold, more if needed |
|
| 1 | x |
vegetable oil
, for deep-frying |
*
|
| Garnish | |||
| 1 | wedges |
lemon
|
*
|
| 1 | x |
coriander
or parsley |
*
|
| Mango relish | |||
| 59 | ml |
sherry
medium-sweet |
*
|
| 59 | ml |
water
|
|
| 59 | ml |
white wine
vinegar |
*
|
| 3E+1 | ml |
sugar
|
|
| 1 | medium |
cinnamon sticks
|
*
|
| 1 | x |
star anise
|
*
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
mace
|
*
|
| 1 | large |
mangos
peeled, pitted and diced |
|
| 1 | small |
sweet red bell peppers
seeded and diced |
|
| 15 | ml |
lemon juice
|
|
Directions
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℉ (180℃).
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℉ (180℃) 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.
