Ingredients

• 1/2 tsp - ajwain
• salt
• 2 tbsp - chopped fresh coriander (cilantro)
• 1 tbsp - lemon juice
• 1 small green chilli, chopped
• 100g/4 oz - aubergine (eggplant), chopped
• oil for deep-frying

How to Make Aubergine Bhaji

• Place the gram flour in a bowl then mix in the yoghurt to make a smooth, runny batter.
• Mix in the ground spices and salt, cover and leave in a warm place for 4-5 hours.
• Mix the coriander, lemon juice, chili and aubergine into the batter.
• Heat the oil and whisk the batter a little more.
• Gently slip spoonful of the batter into the oil to form a round shape.
• Fry a few bhajis at a time until golden brown, making sure they are cooked through.
• Serve hot with chutney before a meal or at tea.