Recipe Cook Time
Cut bhindi and zucchini in cubes and deep fry them.
Now for the masala put oil in a pot/pan. Put onions, ginger paste, garlic paste. When golden, then put tomatoes, spices and peanuts.
When the masala is ready, add fried bhindi and zucchini.
Then add chopped coriander, and a bit of paneer.
Squeeze a little lemon juice when ready.
Serve with chutney and French bread.
For Fig Chutney:
Cut the figs in small chunks and put them in a pot along with the chicken stock, bay leaves and little chaat masala. Cook it till a thick chutney consistency.
To Serve: Cut slices of French bread, toast them in an oven or on a pan. Put the bhindi on the edge of the bread slice, topped with a few drops of the fig chutney.