Finely dice the onions, chili and ginger and puree the garlic.
Dice the aubergine, de-seed the tomatoes and roughly chop the flesh.
Heat a sauce pan until hot and add a splash of sunflower oil. Sweat the ginger, onion, chilli and garlic with the spices until the spices are cooked out.
Add the aubergine and cook for a couple of minutes then add the chopped tomatoes and coconut milk. Cook until the aubergines start to break down and the mixture is thick. Season to taste.
Juice and zest the limes. Place in a food blender with the coriander and mustard and season with salt.
Start to blend, slowly adding the peanut oil until thick and glossy.
Finely slice the onions and dice the chilli. Pick the mint leaves and shred.
Gently sweat the onion in a little oil with the coriander and cumin seeds. Let the mixture cool down, then bind with the eggs and flour and the finely sliced mint. Make into a cake and shallow fry in sunflower oil until golden and crispy.
Arrange the curry in the middle of the plate. Place the Bhaji on top neatly. Do two neat swipes of emulsion either side and finish with fresh coriander leaves.
«Use chickpea gram flour for an authentic Indian onion bhaji.»