Ladyfingers (bhindi) 100 grams
Oil to deep fry
Yogurt 4 cups
Salt to taste
Red chilli powder a pinch
Cumin powder a pinch
METHOD
Wash, dry and slice the ladyfingers diagonally into two millimetre thick piecesHeat oil and deep fry till crisp and golden.
Drain onto an absorbent paper so that excess oil is absorbed. Whisk together yogurt, salt, red chilli powder and cumin powder.
Chill till the time of service. Just before serving add the fried bhindis to the chilled curd but do not mix.
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