Instructions: 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.

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