This vegetarian starter from Vivek Singh delivers the delicious tangy flavour of fenugreek mixed with the heat of banana chilli, while the chickpea batter adds crunch and textural interest. Serve with green pea pilau rice and the sauce on the side.
Slit the chillies on one side and remove the seeds. Sprinkle over the salt and oil and roast in a hot oven for about 3–5 minutes until soft and pliable. Keep aside on a kitchen towel to absorb the excess moisture
Deep fry the bitter gourd until crisp and place on kitchen paper to drain
oil, for deep-frying
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Heat the vegetable oil in a frying pan, add the cumin seeds and when they start to splutter add the onion. Sauté until they are soft, then add the turmeric powder, ginger, green chillies, fried bitter gourd, fenugreek seeds and raisins. Stir for 2 minutes
To make the sauce, heat the oil in a heavy-based pan and add the bay leaf and cloves. Once they start to sputter, add the onions and sauté over a low heat so that they do not caramelise. Once the onions have softened, add the green chillies, ginger and turmeric powder and stir for 3–4 minutes
In a bowl whisk the boiled cashew nut paste and the yoghurt, add the mixture to the onions and keep stirring until the mixture comes to a boil. Season with salt and sugar and cook for another 6–7 minutes until the fat separates. Finish the sauce with mace powder, cardamom powder and fenugreek leaves
