The scrumptious aloo meets the fibrous bhindi to give a masaledaar and crispy sabzi. Heat oil in a kadhai. Add the potatoes and fry them till they crisp. Remove the fried potatoes and drain the oil ...

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 ...