ingredients
makes about 25
2 - 3 red chillies, chopped
1 red pepper (capsicum), seeded, cut into small dice
14 ounce can chopped tomatoes
2 cloves garlic, finely chopped
2 tablespoons soft brown sugar
1 1/2 tablespoons cider vinegar
bhajis
1 cup all purpose
2 teaspoons baking powder
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
2 eggs, beaten
4 onions, very thinly sliced
1 cup fresh coriander leaves, chopped
oil, for deep-frying
method
1. To make the sauce, combine all the sauce ingredients with 3 tablespoons water in a saucepan. Bring to the boil, lower the heat and simmer for about 20 minutes, until it thickens. Remove from the heat. Season, to taste, with salt and freshly ground pepper.
2. For the bhajis, sift the flour, baking powder, chilli powder, turmeric, cumin and 1 teaspoon salt into a bowl and make a well in the centre. Gradually add the combined egg and 3 tablespoons water, whisking to make a smooth lump-free batter. Stir in the onion and chopped coriander.
3. Fill a deep, heavy-based pan one third full of oil and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds.
4. Drop small rough balls of batter, about the size of a golf ball, into the oil and fry in batches for about 1 1/2 minutes each side, or until crisp and golden. Drain on crumpled paper towels.
Serve hot with the tomato and chilli sauce.
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more information
These are best served freshly fried, but can be made ahead of time and reheated in a moderately hot 200°C (400°F) oven for about 5 minutes.
