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Spiced Vegetable Pakoras With Mango Relish | Vegetable

Spiced Vegetable Pakoras With Mango Relish

Serving Size : 4
for prepare Spiced Vegetable Pakoras With Mango Relish
Amount Measure Ingredient - Preparation Method
1 small eggplant cut into 1/4-inch slices
1 teaspoon salt
2 medium zucchini cut into 1-inch slices
12 cauliflower florets
6 large button mushrooms wiped and cut in half
1 1/3 cups chick-pea flour or- all-purpose flour
1 tablespoon chopped fresh coriander
1 teaspoon salt
2 teaspoons curry powder
1 tablespoon olive oil
1 tablespoon lemon juice
3/4 cup - ice water - more if needed
vegetable oil for deep-frying
lemon wedges
coriander or parsley
mango relish
spiced vegetable pakoras with mango relish
1/4 cup medium-sweet sherry
1/4 cup - water
1/4 cup white wine vinegar
2 tablespoons sugar
1 cinnamon stick
1 star anise
1/2 teaspoon salt
1 pinch ground mace
1 mango peeled - pitted and diced
1 small red bell pepper seeded and diced
1 tablespoon lemon juice
recipe Spiced Vegetable Pakoras With Mango Relish

Place the eggplant in a colander, sprinkle with the salt,
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and let drain while preparing the other vegetables. Blanch the zucchini and cauliflower florets separately for 2 minutes in
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boiling water. Drain, refresh under cold water, and dry well. Rinse the eggplant and pat dry. Combine the
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flour, coriander, salt, and curry powder in a large bowl. Gradually beat
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in the oil, lemon juice, and water until the batter is the consistency of heavy
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cream. Alternatively, place all the ingredients - except the water - in a food
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processor, and with the motor running, pour the water through the funnel until you have
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the right consistency. Heat 4 inches of oil in a deep, heavy-bottomed saucepan to 350F.
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Lightly whisk the batter and dip the vegetables in batches of 5 to 6, then
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slip them carefully into the hot oil. Fry the pakoras for 2 to 3 minutes on each side,
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turning them with a slotted spoon. Remove from the pan, drain on
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paper towels, and keep warm in a moderate oven while you cook the remaining pakoras. Allow
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the oil to come back to 350F between batches. When all the vegetables are ready,
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garnish with lemon wedges and coriander or parsley and serve at once with the mango
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relish. MANGO RELISH: Place the sherry, water, vinegar, sugar, cinnamon, star anise, salt, and mace in a small,
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heavy-bottomed saucepan. Bring to a boil and simmer over medium heat for
Spiced Vegetable Pakoras With Mango Relish
5 minutes. Add the mango, bell pepper, and lemon juice; lower the heat and simmer for 5 minutes more.
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Remove from the heat and let cool completely. Spoon into a screw top jar and refrigerate
recipes that mix vegetable and fruit juice
until required. Source: The Inspired Vegetarian, by Louise Pickford

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