Runner bean & curry leaf bhajis with coconut chutney - Good Food Middle East

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