| 1 | sm | Eggplant |
| DIVIDER | | -- cut into 1/4-inch slices |
| 1 | ts | Salt |
| 2 | md | Zucchini |
| DIVIDER | | -- cut into 1-inch slices |
| 12 | | Cauliflower florets |
| 6 | lg | Button mushrooms |
| DIVIDER | | -- 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 |
| DIVIDER | | -- 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 |
| DIVIDER | | -- peeled, pitted and diced |
| 1 | sm | Red bell pepper |
| DIVIDER | | -- seeded and diced |
| 1 | tb | Lemon juice |
