Name: Runner bean & curry leaf bhajis with coconut chutney
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 3 tbsp desiccated coconut -; 4 tbsp coconut milk -; 1 tbsp coconut oil -; 2 tsp black mustard seeds -; 1 shallot , finely chopped -; 2 tbsp coriander stems , finely chopped -; 1 red chilli , deseeded and finely chopped -; ½ lime , juiced, plus wedges to serve -; 150g gram flour -; 2 tbsp plain flour -; 2 tbsp fresh or dried curry leaves -; 1 tsp ground turmeric -; pinch of ground pink peppercorns -; pinch of ground coriander seeds -; 1 tsp mild red chilli powder -; 1 tsp Sri Lankan curry powder (see recipe below) or Madras curry powder -; 200ml chilled tonic water -; 150g runner beans , trimmed and finely sliced -; 1 red onion , halved and finely sliced -; 1l vegetable oil , for frying -

Ingredients for - Runner bean & curry leaf bhajis with coconut chutney

1. 3 tbsp desiccated coconut

2. 4 tbsp coconut milk

3. 1 tbsp coconut oil

4. 2 tsp black mustard seeds

5. 1 shallot , finely chopped

6. 2 tbsp coriander stems , finely chopped

7. 1 red chilli , deseeded and finely chopped

8. ½ lime , juiced, plus wedges to serve

9. 150g gram flour

10. 2 tbsp plain flour

11. 2 tbsp fresh or dried curry leaves

12. 1 tsp ground turmeric

13. pinch of ground pink peppercorns

14. pinch of ground coriander seeds

15. 1 tsp mild red chilli powder

16. 1 tsp Sri Lankan curry powder (see recipe below) or Madras curry powder

17. 200ml chilled tonic water

18. 150g runner beans , trimmed and finely sliced

19. 1 red onion , halved and finely sliced

20. 1l vegetable oil , for frying

How to cook deliciously - Runner bean & curry leaf bhajis with coconut chutney

1 . Stage

To make the chutney, put the desiccated coconut and ½ tsp salt into a bowl and pour over the coconut milk, stirring to combine. Melt the coconut oil in a pan over a medium heat and add the black mustard seeds. Fry them until they start to crackle, then add the shallot, coriander stems and chilli, and fry for a minute or so. Pour the contents of the pan into the bowl with the coconut, add the lime juice, and stir to combine.

2 . Stage

To make the bhajis, put the flours, ½ tsp salt, the curry leaves and spices in a bowl and stir to combine. Whisk in the tonic water until you have a smooth batter about the consistency of double cream. Add the runner beans and onion and, using your hands, mix it all really well with the batter.

3 . Stage

Fill a deep pan half full with vegetable oil, and put on a medium to high heat, until a piece of bread dropped in sizzles and turns golden brown within 20 seconds or so. In batches, spoon in large dollops of the runner bean batter. Fry for 3-5 mins until golden and crispy, then drain on kitchen paper. Season well, then serve with the chutney and lime wedges.