1 eggplant
1½ -2 cups chopped green leaves; silverbeet, spinach, kale or cabbage are great to use here
1 onion, finely chopped
3cm piece ginger, grated
2 cloves garlic, very finely chopped
1 chilli, finely chopped
2 teaspoons salt
¾ cup chickpea flour
¾ cup rice flour
½ teaspoon baking powder
1 teaspoon ground turmeric
1 teaspoon garam masala
oil for frying
1 bunch coriander, stems and leaves roughly chopped
1 cup mint leaves
2-3 green chillies
1 clove garlic
1 teaspoon cumin seeds, toasted
grated zest and juice of 1 lemon
½ cup coconut yoghurt

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1.Cut the eggplant into small matchsticks no longer than 4cm and put into a bowl.
2.Add the greens, onion, ginger, garlic and chilli.
3.Sprinkle over the salt and set aside for 20 minutes, rubbing occasionally to soften the greens. Don’t omit this as it is important to draw out as much moisture as possible.
4.In a separate bowl combine the chickpea and rice flours, baking powder, turmeric and garam masala, then set aside.
5.Take handfuls of the vegetable mixture and squeeze to remove any excess liquid.
6.Put into a bowl, add the flour mix and enough water to make a thickish dough (approx ¼-½ cup).
7.Heat the oil in a saucepan or deep-fryer to 180°C.
8.Drop spoonfuls of the mix into the oil and fry until golden. Drain on paper towels.
9.Serve with the dipping sauce and maybe some tamarind chutney.
11.Combine all the ingredients in a blender and blitz to combine.
12.Add a little water if too thick.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings

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