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

Method:

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

Recipe courtesy of Shilpa terrence