Use up a garden glut of runner beans or buy them fresh to make these bhajis. Make sure you try the coconut chutney – it really is the perfect accompaniment
Prep:30 mins
Serves 4 (makes 12)
For the chutney3 tbsp desiccated coconut4 tbsp coconut milk1 tbsp coconut oil2 tsp black mustard seeds1 shallot, finely chopped2 tbsp coriander stems, finely chopped1 red chilli, deseeded and finely chopped½ lime, juiced, plus wedges to serve
STEP 1To 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. STEP 2To 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.STEP 3Fill 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.
