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

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