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Runner bean & curry leaf bhajis with coconut chutney

Runner bean & curry leaf bhajis with coconut chutney served on a plate

Runner bean & curry leaf bhajis with coconut chutney

Name: Runner bean & curry leaf bhajis with coconut chutney
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4 (makes 12)
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

Rosie Birkett

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Serves 4 (makes 12)

Easy

Prep: 30 mins

Cook: 20 mins

A star rating of 5 out of 5.2 ratingsRate

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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

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the chutney

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

For the bhajis

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

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Nutrition: Per serving

kcal444
fat25g
saturates12g
carbs37g
sugars8g
fibre9g
protein12g
salt1.3g

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

TO MAKE SRI LANKAN CURRY POWDER

In a dry frying pan, toast 2 tbsp basmati rice until it's browning, then add 4 tbsp coriander seeds, 2 tbsp cumin seeds, 2 tbsp black peppercorns, 1 tsp fenugreek seeds, 1 tbsp cloves and the seeds from 35 cardamom pods. Toast for 3-5 minutes until darkish brown but not burned. Blitz it all in a spice grinder, or crush in a pestle and mortar, then pass through a sieve into an airtight container. Will keep for up to three months.

Recipe from Good Food magazine, August 2018

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A star rating of 5 out of 5.2 ratings

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