---------- Recipe via Meal-Master (tm) v8.02
  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
            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
   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
   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
   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