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 -

Runner bean & curry leaf bhajis with coconut chutney

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.