Runner bean & curry leaf bhajis with coconut chutney

• desiccated coconut↗3 tbsp tbsp
• coconut milk↗4 tbsp tbsp
• coconut oil↗1 tbsp tbsp
• black mustard seeds2 tsp tsp
• shallot↗1

  finely chopped

• coriander stems↗2 tbsp tbsp

  finely chopped

• red chilli↗1

  deseeded and finely chopped

• lime↗½

  juiced, plus wedges to serve

• gram flour↗150g g
• plain flour↗2 tbsp tbsp
• fresh or dried curry leaves2 tbsp tbsp
• ground turmeric↗1 tsp tsp
• ground pink peppercorns↗pinch of pinch
• ground coriander seeds↗pinch of pinch
• mild red chilli powder↗1 tsp tsp
• Sri Lankan curry powder↗1 tsp

  (see recipe below) or Madras curry powder

• chilled tonic water200ml
• runner beans↗150g

  trimmed and finely sliced

• red onion↗1

  halved and finely sliced

• vegetable oil↗1l

  for frying

Step-by-step instructions

1. 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.

2. 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.

3. 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.