Aubergine pakoras with coriander mint sauce

Prepare the sauce by mixing the coriander, mint, cumin, curry, ginger, lemon juice, natural yogurt, salt and pepper. Keep refrigerated.

In a bowl, combine the chickpea flour, bicarbonate of soda, spices, salt and pepper. Gradually add 300ml water and whisk until you get a thick paste.

Heat the oil in a frying pan over medium heat. When hot, dip the aubergine slices in the batter then place in the pan. Cook for a few seconds until brown. Remove with a slotted spoon, drain on a kitchen paper and serve hot with the sauce.