250 gm bhindi-halved lengthwise
2 medium potatoes-cut into strips lengthwise
1 cup yogurt
2 tsp coriander powder
1 tsp red chilli powder
1/2 tsp salt
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp cumin powder
6-8 garlic cloves-ground to a paste
oil for deep frying
Deep fry the bhindi and potatoes till they turn a golden brown. Remove from the oil and leave on absorbent paper until required.
Mix the remaining ingredients with the yogurt and cook in a kadahi for a minute.
Add the fried potatoes and bhindi, stirring until the masala is absorbed.
Serve sprinkled with fresh chopped green coriander.
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