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1
Place the eggplant in a colander, sprinkle with the salt, and let drain while preparing the other vegetables.
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2
Blanch the zucchini and cauliflower florets separately for 2 minutes in boiling water.
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3
Drain, refresh under cold water, and dry well.
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4
Rinse the eggplant and pat dry.
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5
Combine the flour, coriander, salt, and curry powder in a large bowl.
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6
Gradually beat in the oil, lemon juice, and water until the batter is the consistency of heavy cream.
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7
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.
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8
Heat 4 inches of oil in a deep, heavy-bottomed saucepan to 350F (180C).
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9
Lightly whisk the batter and dip the vegetables in batches of 5 to 6, then slip them carefully into the hot oil.
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10
Fry the pakoras for 2 to 3 minutes on each side, turning them with a slotted spoon.
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11
Remove from the pan, drain on paper towels, and keep warm in a moderate oven while you cook the remaining pakoras.
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12
Allow the oil to come back to 350F (180C) F between batches.
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13
When all the vegetables are ready, garnish with lemon wedges and coriander or parsley and serve at once with the mango relish.
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14
MANGO RELISH: Place the sherry, water, vinegar, sugar, cinnamon, star anise, salt, and mace in a small, heavy-bottomed saucepan.
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15
Bring to a boil and simmer over medium heat for 5 minutes.
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16
Add the mango, bell pepper, and lemon juice; lower the heat and simmer for 5 minutes more.
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17
Remove from the heat and let cool completely.
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18
Spoon into a screw top jar and refrigerate until required.
