Vegetable pakoras

1 thin aubergine cut into 5mm slices

1 tsp salt

2 medium courgettes, cut into 2.5cm slices, if they are very large cut into quarters

12 cauliflower florets

6 large mushrooms, cut in half

170g chickpea or all-purpose flour

1 tbsp chopped fresh coriander

1 scant tsp salt

2 tsp curry powder

1 tbsp olive oil

1 tbsp lemon juice

175-250ml iced water

Vegetable oil for deep frying

To garnish:

Lemon wedges and mango relish