courgette bhajis

courgette bahji

Several courgettes
1 red onion, halved and finely sliced
1 chilli, deseeded and finely chopped
Large pinch salt
2 tsp curry powder (or you can make your own mix of the usual suspects: cumin, coriander, turmeric, chilli, etc)
Chopped fresh coriander (big handful should do it)
150g Gram flour

Grate all the courgettes and place in a clean tea towel, ring out as much excess water as you can from the courgettes. It makes a difference so don’t skip this bit.
Place grated courgette and onion, chilli, salt, curry powder and coriander into a bowl and break in the egg, then sprinkle over the flour. Mix thoroughly
Now slowly add cold water, about a tablespoon at a time, until you’ve got a really thick paste (you’ll probably need around 100ml or so, but judge it by eye).
Leave this to one side while you heat up a wok or large saucepan with a good couple of inches of oil (groundnut is fine). Once the oil is hot  just drop in tablespoons of the batter and fry. When the first side is a deep golden brown, flip them over in the oil and cook the other side
Drain on kitchen paper and serve with a nice yoghurt and mint dip, or maybe some mango chutney

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s