(This masala can be stored for six months in an air tight jar in a refrigerator.) 3. Heat oil and deep fry the bhindi. 4. Remove the bhindi from oil, put in a bowl and sprinkle the masala over it.

Cut bhindi and zucchini in cubes and deep fry them. 2. Now for the masala put oil in a pot/pan. Put onions, ginger paste, garlic paste. When golden, then put tomatoes, spices and peanuts. 3. When the ...