Indian pancakes with tomato & coconut relish

Method

• Step 1
  Peel and quarter onions, then roughly chop 1 green chilli. Pulse onion and chilli in a food processor until roughly chopped. Heat 2 tablespoons oil in a frying pan over medium heat. Add onion mixture, garam masala, 1 teaspoon turmeric and mustard seeds. Crush garlic into pan and cook, stirring occasionally, for 8 minutes or until onions are soft. Remove half the mixture and reserve.
• Step 2
  Meanwhile, quarter tomatoes and process until roughly chopped. Add to pan with 1 teaspoon turmeric and 1/2 teaspoon salt. Cook, stirring occasionally, for 8 minutes or until thickened. Cover and keep warm.
• Step 3
  Meanwhile, to make relish, squeeze juice from lime into a food processor. Process with remaining 1/2 green chilli, coconut, a handful of coriander leaves and a pinch of salt until finely chopped. Transfer to a bowl.
• Step 4
  To make pancake batter, process flour, milk, eggs and remaining 1 teaspoon turmeric until smooth. Pour into a jug, then stir in reserved onion mixture. Drain chickpeas and rinse well.
• Step 5
  Heat 1 tablespoon oil in a 24cm non-stick frying pan over medium heat. Add one-quarter of the chickpeas, then pour over one-quarter of the batter. Cook for 3 minutes or until browned underneath and top is almost set. Using a spatula, flip over and cook for a further 1 minute. Transfer to a plate. Repeat with remaining oil, chickpeas and batter to make 4 pancakes.
• Step 6
  Spoon tomato sauce over pancakes, scatter with relish and tear over a few extra coriander leaves to serve.