- Ladyfingers (bhindi) 100 grams
- Oil to deep fry
- Yogurt 4 cups
- Salt to taste
- Red chilli powder a pinch
- Cumin powder a pinch
METHOD:A wok until crisp Heat olive oil in kadai bhindis deep enough level. With and exploitative paper.Whisk drain yogurt, salt, red chili powder and roasted cumin powder, place them on. Chill in refrigerator for half an hour. Just before serving add three-fourths of bhindis fried curd mixture. Mix. Garnish and serve immediately with remaining fried bhindis.
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